Monday, May 7, 2007

Broccoli Stir-fry

(Adapted from Eat Shrink and be Merry)

Oil for cooking (I use sesame)
3C uncooked whole-wheat penne pasta (1/2 lb)
2 chicken breasts (boneless skinless), cut into cubes
2-3 C chopped broccoli
1 lg bell pepper (any colour), sliced into thin strips
1 C frozen peas

½ C orange juice
1/3 C hoisin sauce (could use ketchup or barbeque sauce)
2T soy sauce
11/2 T corn starch
1T sesame Oil
1t ginger
2 cloves of garlic, minced
¼ t crushed red pepper flakes
1/3 C chopped green onion

Cook pasta according to directions, set aside.
Wisk all sauce ingredients in a medium bowl.

In large pan, or wok, spray with oil and cook chicken until no longer pink.
Add broccoli, and pepper, cook about 5 minutes, add peas and green onions and cook for 1 minute longer. Add sauce and cook until thick and bubbly. Remove from heat and stir in pasta, serve immediately.

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