Ingredients
4 ounces uncooked angel hair pasta2 teaspoons cornstarch1/4 cup reduced-sodium soy sauce2 tablespoons rice vinegar2 tablespoons hoisin sauce1 tablespoon minced fresh gingerroot1 teaspoon minced garlic1 pound boneless skinless chicken breasts, cut into strips2 tablespoons canola oil, divided2 cups fresh broccoli florets1 cup julienned carrots1/4 cup salted peanuts, finely chopped
Preparation
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.
In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Drain pasta. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.
