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Add a photoServings: 2
Ingredients
- 1 tsp Canola oil
- 1 tsp Asian sesame oil
- 1 c. Onion, minced
- 1 x Clove garlic
- 4 ounce Chicken breast, skinless & boneless
- 1 Tbsp. Ginger, grated
- 2 lrg Stalks Bok Choy
- 8 ounce Angel hair pasta
- 1/4 c. Chicken stock
- 2 Tbsp. Dry sherry
- 1 Tbsp. Soy sauce
- 1 1/2 Tbsp. Hoisin sauce
- 2 x Scallions
- 1/8 tsp Salt
Directions
- Bring water to a boil in a covered pot. Cook the pasta according to package directions. Heat the canola and sesame oils together in a non-stick skillet or possibly wok till very warm. Chop the onion. Stir fry in the oils. Mince the garlic. Add in to the wok. Continue cooking. Wash and dry the chicken and cut into bite-size pcs. Add in to the wok. Stir fry till the chicken browns. Add in the grated ginger. Wash, trim and cut the bok choy into small pcs. Stir into the wok. Add in the chicken stock, sherry, soy sauce and the hoisin. Stir well. Reduce heat. Continue cooking. Wash, trim and slice the scallions. Drain the pasta. Stir into the wok. Season with salt.
- Sprinkle with scallions. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 2 servings | |
| Calories 597 | |
| Calories from Fat 63 | 11% |
| Total Fat 7.26g | 9% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 22mg | 7% |
| Sodium 883mg | 37% |
| Potassium 608mg | 17% |
| Total Carbs 101.69g | 27% |
| Dietary Fiber 6.0g | 20% |
| Sugars 11.18g | 7% |
| Protein 25.9g | 41% |
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