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Ingredients Jump to Instructions ↓

  1. 1/4 cup reduced-sodium chicken broth

  2. 3 tablespoons reduced sodium soy sauce

  3. 2 tablespoons bottled chinese hoisin sauce (essential)

  4. 1 tablespoon sugar

  5. 1 tablespoon vegetable oil

  6. 2 teaspoons toasted sesame oil

  7. 3 garlic cloves , minced

  8. 1 teaspoon fresh ginger , grated

  9. 1/2 teaspoon crushed red pepper flakes

  10. 1/8 teaspoon black pepper

  11. 12 ounces boneless skinless chicken breasts

  12. 4 ounces angel hair pasta

  13. 3 medium nectarines or 3 medium peaches, sliced

  14. 2 cups baby bok choy , shredded

  15. 2 green onions , sliced

Instructions Jump to Ingredients ↑

  1. Whisk together the dressing ingredients until very well combined.

  2. Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.

  3. Drain and let cool slightly and cut into bite size pieces.

  4. Cook pasta according to package directions.

  5. Drain and toss with 3 tablespoons of dressing.

  6. Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions.

  7. Drizzle with remaining dressing.

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