Chicken Stir-Fry with Noodles
This was good and healthy. We skipped the chicken and just went with the vegetables. We had not cooked with Bok Choy before and I was pretty good. This was a different take on stir fry. We usually do sauteed veggies and meat on rice, so it was nice to have a noodle based stir-fry. I amped it up with some Sriracha for a kick!
This is from Healthy Cooking Magazine
Ingredients
- 8 ounces uncooked whole wheat spaghetti
- 1 head bok choy (16 ounces)
- 1 pound boneless skinless chicken breasts, cubed
- 2 tablespoons canola oil, divided
- 1 celery rib, sliced
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/3 cup chopped onion
- 6 tablespoons reduced-sodium teriyaki sauce
Directions
- Cook spaghetti according to package directions; drain.
- Meanwhile, cut off and discard root end of bok choy. Cut leaves from stalks; coarsely chop and set aside. Cut stalks into 1-in. pieces.
- In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
- Stir-fry the bok choy stalks, celery, peppers and onion in remaining oil for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Stir in teriyaki sauce. Add chicken and spaghetti; heat through. Yield: 4 servings.
Comments