January 22, 2017
Dinner, Poultry, Chicken,
Vegetables, Asian, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Wok/Stir-Fry, Low Fat, Boneless Pieces, Kosher Meat more
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"This is based on a recipe from Taste of Home but the DH tweaked it to suit our tastes. For our vegetables we used snow peas (sliced into bite size pieces), carrot (julienned), brocollini florets (stems - rough outer edge peeled and then cut into bite size pieces), cauliflower florets, baby spinach (shredded), bok choy (leaves shredded and stems finely chopped"
In a bowl combine the first 9 ingredients. chicken broth to red chilli flakes and set aside 3/4 cup of the marinade; place chicken in a large resealable plastic bag (or put in a large bowl) and then add chicken and remaining marinade; seal bag and turn to coat or if doing in a bowl give a good stir to coat the chicken and then refrigerate for 30 minutes.
Drain and discard the marinade.
Cook the dried spaghetti in accordance with the manufacturers instructions (usually 12 to 15 minutes if using fresh pasta 2 minutes).
In a large nonstick skillet or wok, stir-fry chicken in a 2 teaspoons oil for 3-5 minutes or until no longer pin and remove and keep warm.
Put remaining oil in skillet and stir fry vegetables (we worked our way through starting with the hardest vegetables and finishing with the softest we usually add the leafy shredded greens at the end though).
Combine the reserved marinade with the cornstarch and then return the chicken to the pan with the vegetables (at this point we added the shredded greens) and then add the reserved marinade with cornstarch and stir till thickened and then add your cooked noodles (we just used tongs and transferred straight from the pot).
At this point you can either stir in the cashews to the dish or sprinkle over the serving.
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