I’ve been craving chinese food lately but I always feel so blah afterwards…I’m thinking it’s because of all the salt that is used. This recipe was a great alternative to ordering out and was so tasty! My daughter gobbled it up and it made enough for leftovers the next day for lunch for me and my husband. Any veggies can be swapped out for whatever you have on hand.
1 lb whole-wheat angel hair pasta
1 cup orange marmalade
2 tsp ground ginger
1 cup chicken stock
1/2 cup low sodium soy sauce
1 tsp fresh ground pepper
1 tsp hot sauce
2 Tbsp high-temp oil (I used vegetable)
1 lb thinly sliced chicken
1 cup shelled edamame
1 red pepper, seeded and thinly sliced
1 medium carrot, julienned
1/2 lb button mushrooms, sliced
1 small bunch of scallions, cut on an angle into 2 inch pieces
In a large pot, boil water for the pasta. Cook the pasta to al dente, it will continue cooking when added to the chicken and vegetables.
In a small bowl, mix together the orange marmalade, ginger, chicken stock, soy sauce, black pepper and hot sauce.
When you start to cook the pasta, heat the oil in a large non-stick skillet over high heat. When the oil begins to smoke, add the chicken and stir-fry for 2 minutes, then add the vegetables (except the edamame and scallions) and stir fry for 3 more minutes. Stir in the sauce and toss for 1 minute.
Drain the pasta and add to the skillet. Combine and stir in the edamame and scallions; stir-fry for 2 more minutes.
Modified slightly from: Rachael Ray’s Look & Cook Cookbook