Orzo With Chicken And Cabbage
|Orzo pasta||8 Ounce|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Packed brown sugar||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Chili sesame oil||1 Tablespoon|
|Thinly sliced red cabbage||2 Cup (32 tbs)|
|Seasoned stir fry oil/Hot oil||1 Tablespoon|
|Boneless skinless chicken breasts/Tenders||1 Pound, cut into bite size pieces|
|Snow peas||4 Ounce|
|Green onions with tops||4 , sliced into 1/2-inch pieces (Separating White And Green Parts)|
|Sesame seeds||1 Tablespoon, toasted|
1. Place 6 cups water in wok or large saucepan; bring to a boil over high heat. Add orzo; cook according to package directions until al dente, stirring occasionally. Drain; set aside.
2. Whisk together vinegar, chicken broth, brown sugar, soy sauce and cornstarch in small bowl; set aside.
3. Heat sesame chili oil in wok or large skillet over high heat. Add cabbage; stir-fry 2 to 3 minutes or until crisp-tender. Remove. Set aside on serving platter; keep warm.
4. Heat stir-fry oil in same wok over high heat. Add chicken; stir-fry 3 minutes. Add snow peas and white parts of green onions; stir-fry 1 to 2 minutes or until vegetables are crisp-tender. Add vinegar mixture, stirring until hot and slightly thickened. Add orzo and toss. Serve over cabbage. Sprinkle with green onion tops and sesame seeds.