- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- 4 ounces angel-hair pasta
- 2 teaspoons cornstarch
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon minced fresh gingerroot
- 1 teaspoon minced garlic
- 2 tablespoons vegetable or canola oil
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 cup snow peas or snap peas
- 1 cup julienned carrots
- 1 red pepper, julienned
- ¼ cup salted cashews (optional)
1. Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and set aside.
2. In a small bowl, whisk together the cornstarch, soy sauce, rice vinegar, hoisin sauce, sesame oil, gingerroot, and garlic.
3. In a large skillet, heat 1 tablespoon of the vegetable oil. Add the chicken and cook for 6–9 minutes until no longer pink. With a slotted spoon, transfer the chicken to a plate.
4. In the same skillet, heat the remaining 1 tablespoon oil. Add the peas, carrots, and red pepper. Cook until crisp-tender, 5–7 minutes.
5. Add the cornstarch mixture to the pan and bring to a boil. Stir for 2–3 minutes until the sauce has thickened.
6. Add the chicken and the pasta and cook until heated through.
7. Sprinkle with the cashews, if using. Serve.