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- anisha naina
- Sep 14, 2009
- 2 min read
CHICKEN:
1 1/2 lbs chicken breast, sliced very thin
2 tb dark soy sauce
1 tb arrowroot/cornstarch + 3 tb water, whisked into a slurry)
3/4 lb linguine
SAUCE:
3 tb dark soy sauce
3 tb low sodium soy sauce
2 tb maple syrup
2 tb oyster sauce
2 tb water
STIR FRY:
3 tb avocado oil, divided
1 tb grated ginger
4 cloves garlic, minced
2 bunches green onions, ends trimmed & cut in half
1 green bell pepper, thinly sliced
3 carrots, thinly sliced
2 cups green cabbage, shredded
2 cups bean sprouts
Cut chicken into thin slices and add to a bowl. Pour soy sauce on top. Whisk together the arrowroot/cornstarch + water mixture and pour on top. Toss to coat well and let sit. Boil a large pot of water and cook the pasta until al dente. Drain and set aside. Next, prepare the sauce. Add the sauce ingredients to a small bowl, whisk well and set aside. Chop your veggies. Heat a large non-stick skillet on the stove over medium heat, along with 1 tb of the oil. Once the pan is hot, add the chicken and cook through, then transfer to a plate. Add remaining 2 tb of oil to the pan, then add the ginger and garlic. Saute for about 1 min until fragrant, then add in the onions, bell pepper, and carrots. Continue cooking about 4-5 min until the veggies begin to soften, then add the cabbage and sprouts, and continue stirring. Add the cooked pasta to the pot, and toss everything well, then add the sauce and toss well again. Add chicken and any juices back in. and once everything is coated well, remove the pan from the heat and serve. Garnish with sesame seeds and enjoy!
