I found this recipe in a fitness magazine – that obviously I purchased by accident. As nothing else in the publication was of use to me – I decided to give a healthy meal a try. It turned out very good, despite being only 460 calories per serving.
4 boneless, skinless chicken breasts cut into 1 inch pieces
8 oz whole wheat spaghetti ( 1/2 small box)
1 cup snow peas, cut in half
2 medium carrots, peeled and sliced into sticks ( I bought a package of these already cut into shoe strings)
3 scallions sliced ( I used 3 green onions)
1 cup sliced mushrooms
2 cups bean sprouts
1 tbsp. olive oil
1 tbsp. fresh ginger chopped
1 tbsp. fresh garlic chopped
1/2 cup soya sauce
1/4 cup rice vinegar
1 tsp. Sriracha sauce
1. Cook pasta as directed. Set aside.
2. In a large pan, sauté chicken in olive oil until brown, then remove.
3. Saute carrots and mushrooms for 2 minutes, then add onions and snow peas. Cook for another 3 minutes.
4. Add chicken and bean sprouts, and cook for 5 minutes. Mix thoroughly.
5. Blend ginger, garlic, rice vinegar and Sriracha until smooth.
6. Combine vegetables, chicken, noodles and sauce. Simmer on low heat for 2 to 3 minutes until heated.
This made enough for the three of us to eat for supper, with left-overs for Kaitlyn to have for lunch.
Food Critics liked this dish, and rated it 8 out of 10.
They did have a couple of suggestions:
A bit more Sriracha could be used to give the dish some heat – or serve on the side.
Add the bean sprouts later in the cooking, so they stay crisp.