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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Get started stir-frying with this simple but scrumptious basic recipe. Follow our Test Kitchenâs handy step-by-step photos below for a spur-of-the-minute supper special enough to serve guests! Ingredients:
4 ounces uncooked angel hair pasta |
2 teaspoons cornstarch |
1/4 cup reduced-sodium soy sauce |
2 tablespoons rice vinegar |
2 tablespoons hoisin sauce |
1 tablespoon minced fresh gingerroot |
1 teaspoon minced garlic |
1 pound boneless skinless chicken breasts, cut into strips |
2 tablespoons canola oil, divided |
2 cups fresh broccoli florets |
1 cup julienned carrots |
1/4 cup salted peanuts, finely chopped |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.
2. 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. Drain pasta and set aside.
3. Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. 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. Yield: 4 servings.
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