Makes 6 Servings
8 oz uncooked whole wheat rotini pasta (about 3 cups) (can substitute spaghetti)
1/2 cup orange juice
1/3 cup hoisin suace
2 tbsp reduced-sodium soy sauce
1 1/2 tsp cornstarch
1 tbsp each grated gingerroot and toasted sesame oil
1 tsp minced garlic
1/4 tsp crushed red pepper flakes
4 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into thin strips or cubes
2 cups broccoli florets
2 cups halved medium-sized mushrooms
1 large red bell pepper, cut into strips
1/2 cup frozen green peas
1/3 cup coarsely chopped green onions
10 fresh basil leaves, coarsely chopped
1. Cook pasta according to package directions. Drain. Rinse with cold water and drain again. Set aside.
2. Whisk together all sauce ingredients in a small medium bowl. Set aside.
3. Spray a large, non-stick wok with cooking spray and place over high heat. Add chicken and cook, stirring often, until chicken is lightly browned on the outside but still pink in the center. Add broccoli, mushrooms, and red pepper. Cook and stir until vegetables are tender-crisp, about 6 minutes. Add 1/4 cup water to prevent sticking, if necessary. Add peas and onions. Cook 1 minute more. Add sauce and basil. Continue cooking until sauce is bubbly and has thickened, about 1 minute. Add rotini and cook 1 minute more, just until rotini is heated through. Serve hot.
Recipe taken from