1 pkg (300 g) | CATELLI® HEALTHY HARVEST® FLAX OMEGA 3 SPAGHETTINI |
2/3 cup (150 mL) | sodium-reduced chicken broth |
1/4 cup (50 mL) | lime juice |
2 tbsp (30 mL) | each sodium-reduced soy sauce and honey |
1 tbsp (15 mL) | each minced fresh ginger, minced garlic and cornstarch |
1 lb (500 g) | chicken breast stir-fry strips |
Pinch | each salt and pepper |
1 tbsp (15 mL) | canola oil |
4 cups (1 L) | coarsely shredded Napa or Savoy cabbage |
1 | each carrot and red pepper, thinly sliced |
4 | green onions, roughly chopped |
2 cups (500 mL) | bean sprouts, well rinsed |
Chopped fresh coriander or basil leaves (optional) |
1 | Whisk broth with lime juice, soy sauce, honey, ginger, garlic and cornstarch until smooth. Set aside. |
2 | Cook spaghettini according to package directions. |
3 | Meanwhile, heat oil in a large wok or deep skillet set over medium-high heat. Toss chicken with salt and pepper; add to wok and stir-fry just until browned all over. Remove to a bowl. Add cabbage, carrot, red pepper and onions to wok; stir-fry for 2 minutes or just until cabbage starts to wilt. |
4 | Add browned chicken and reserved sauce to wok; cook stirring just until thickened. Add cooked spaghettini and sprouts; toss just until coated and heated through. Stir in coriander (if using). Serve immediately. |
Fresh Napa cabbage makes a great veggie base for this fast and easy noodle stir-fry; perfect for a warm weather day.
Tips | If the pan gets dry when stir-frying vegetables, add just a little water to the wok; it creates a little steam to help the vegetables cook quickly and reduces the need for extra oil. |
For preparation shortcut, replace the Napa cabbage and carrot with 5 cups (1.25 L) prepared coleslaw blend. |
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