Ingredients:
- 1 tablespoon canola oil
- 2 boneless, skinless chicken breasts, cubed
- 1 red pepper, diced
- 1 cup stringless snap peas
- 1½ cups shredded cabbage or coleslaw mix
- 1 large carrot, peeled and shredded
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- 1-2 pinches red pepper flakes
- 4 cups chicken broth
- ½ cup soy sauce
- ¼ cup hoisin sauce
- 1 375g box whole grain spaghettini pasta
Preparation:
- Add oil to a large pot and cook chicken over medium-high heat, just until mostly browned.
- Add pepper, peas, cabbage and carrot and cook for 2-3 minutes, until veggies are softened slightly.
- Add garlic, ginger, and pepper flakes and cook 1 minute.
- Stir in broth, soy sauce and hoisin sauce and bring to a boil over medium-high heat.
- Add pasta and reduce heat to medium.
- Cook the pasta, stirring frequently, for 5 minutes until pasta is separated (we don't want no clumps!) most of the liquid has been absorbed. Cover and cook for 3-4 more minutes until pasta is al dente or cooked to your preference.
- Serve.