Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless chicken breast or thigh (trimmed of fat, cut into 1/4" wide strips)
  • 1 teaspoon cornstarch
  • 2 teaspoons soy sauce
  • 1 teaspoon rice wine or sherry
  • 1 teaspoon sesame oil
  • 1/4 teaspoon organic sugar
  • 1/8 teaspoon black pepper
  • 2 tablespoons grapeseed oil or other flavorless oil (divided)
  • 1 onion (thinly sliced)
  • 2 teaspoons fresh ginger (minced)
  • 1 red bell pepper
  • 3 cups baby bok choy (trimmed and cut into bite size pieces)
  • 8 fresh shitake mushrooms (stems removed, caps cut in half)
  • 2 scallions (trimmed, cut into 1" pieces)
  • 1 box whole grain thin spaghetti (cooked al dente according to package directions)
  • 2 tablespoons oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 cup chicken broth

Instruction

  • Place chicken strips in a medium bowl. Add Chicken Marinade ingredients and toss well. Set aside (chicken can be left in marinade overnight in the refrigerator).
  • Heat one tablespoon oil in a wok or large saute pan on medium heat. Add onion and ginger and saute until aromatic, about 2 minutes. Add red bell pepper, bok choy, shitake mushrooms and white part of scallions. Continue to saute until bok choy is just tender but still has some crunch, about 2 more minutes. Transfer vegetables to a bowl. Set aside.
  • Heat remaining tablespoon of oil in wok. Add marinated chicken to wok and use a spatula to spread the chicken in a single layer. Let cook for 2-3 minutes, then flip chicken pieces over. Cook another 3 minutes or until chicken is cooked through.
  • Add cooked spaghetti to wok along with cooked vegetables. Toss until ingredients are mixed together.
  • Mix together Stir-Fry Sauce and add to wok. Toss noodles until coated with sauce. Continue cooking noodles, tossing until noodles are warmed through.