The ingredients:
-Whole grain spaghetti--you can also use whole wheat linguini or any broad noodle
-2 chicken breasts, cubed
-2 cloves garlic, finely chopped
-1 red bell pepper, cut into long, thin strips
-1 green bell pepper, cut into long, thin strips
-1 red onion, cut into long, thin strips (I cut mine into rings then cut the rings in half)
-Olive oil
-Rice vinegar
-Soy sauce
-Hoison sauce
-Sesame seeds
I though I wanted some cabbage and carrot in this, but decided last minute not to add them in
Put the cubed chicken breasts in a small bowl and pour in 2 tablespoons rice vinegar and 2 teaspoons soy sauce. Let this sit while you cut up the veggies and garlic. Cook the pasta according to package directions, then drain and set aside.
Heat some olive oil over medium-high heat, then saute 1 clove of garlic until fragrant--about a minute or so.
Pour the chicken, along with the soy sauce and vinegar, into the skillet and cook.
Stir-fry until the chicken is golden brown, about 5 to 7 minutes. Pour the contents of the skillet into a small bowl, cover with foil, and set aside while you cook everything else.
Heat 1 to 2 tablespoons olive oil in the skillet, then add the bell peppers and stir-fry.
After cooking for 2 minutes, add the onion and remaining garlic. Continue stir-frying until veggies are al-dente--be careful you don't overcook them, or the dish could become soggy and slimy.
Stir in the chicken and juices, then add 1/2 to 1 tablespoon soy sauce and about 1/4 cup hoison sauce. You don't need a lot of the sauce--just enough to coat everything. Let cook for about a minute.
Add the noodles, then toss to mix everything up.
Sprinkle on some sesame seeds--I, of course, added a generous sprinkle of red pepper flakes!--and serve!
I love, love, love this dish! It is easy to make and very yummy--and unlike normal Asian cuisine, I wasn't hungry 30 minutes later. Enjoy!
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