Chicken Chinoise With Angel Hair
|Boneless skinless chicken breasts||10 Ounce, partially frozen|
|Reduced-sodium soy sauce||3 Tablespoon|
|Vegetable oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Ground ginger||1⁄2 Teaspoon|
|Carrot||1 Medium, diagonally sliced|
|Diagonally sliced bok choy/Celery||1⁄2 Cup (8 tbs) (Chinese Cabbage)|
|Garlic||1 Clove (5 gm), minced|
|Scallions||4 , cut into 2 inch pieces|
|Sliced bell pepper||1⁄4 Cup (4 tbs)|
|Angel hair pasta||4 1⁄2 Ounce, cooked, drained|
1. Cut chicken crosswise into very thin slices; set aside.
2. In a 2 1/2-quart casserole, combine soy sauce, oil, cornstarch, sugar, ginger and 2 tablespoons water. Add carrot, bok choy and garlic; microwave, covered, on High 1-2 minutes.
3. Add chicken and scallions; microwave, covered, on High 2-3 minutes, until chicken is no longer pink. Sprinkle with bell pepper; let stand, covered, 1 minute to wilt pepper. Add pasta; toss to combine.