One of my favorite stir fry recipees

8 oz uncooked whole wheat rotini pasta (about 3 cups)

Sauce

  • 1/2 cup of orange juice
  • 1/3 cup hoisin sauce
  • 2 tbsp reduced-sodium soy sauce
  • 1 1/2 tbsp cornstarch
  • 1 tbsp each grated gingerroot and toasted sesame oil
  • 1 tsp minced garlic
  • 1/4 tsp crushed red pepper flake

4 large boneless, skinless chicken breasts, cut into strip orΒ  cubes
2 cups of broccoli florets
2 cups halved medium-sized mushrooms
1 large red bell pepper, cut into strips
1/2 cup frozen green peas
1/3 cup coarsely chopped green onions
10 fresh basil leaves, coarsely chopped

Cook pasta, drain and rinse. Set aside

Whisk together all sauce ingredients in a medium bowl. Set aside

Spray a large, non-stick wok with cooking spray and place over high heat. Add chicken and cook stir often, until chicken is lightly browned on the outside but still poink in the center. Add broccoli, mushrooms, and red pepper. Cook and stir until vegetables are tender-crisp, about 6 minutes. Add 1/4 cup water to prevent sticking, if necesary. Add peas and onions. Cook 1 more minute. Add sauce and basil. Continue cooking until sauce is bubbly and has thickened, about 1 minute. Add rotini and cook 1 more minute.

This is great left over lunch option as well as a easy dinner option …

Recipe from “Eat Shrink & Be Merry” Janet and Greta Podleski 2005

Other fantastic recipe in their other books: Looneyspoons and Crazy Plates

News

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