Our family loves Asian food or should I say American Asian food as well as they should. My husband lived in Hong Kong for a few years as a child and has fond memories and that culture holds a special place in his heart to this day. We find ourselves quite often eating food with an Asian flare and this is one of our faves...
Lots of grating, dicing, and chopping for this one. So my 10 and 9 year old got to it. While my 7 year old helped with adding water to the pot and oil to the skillet, he also made the sauce-he loves to whisk!!!
16 ounces uncooked whole wheat angel hair pasta
2 cups diced cooked grilled chicken breast
2 cup fresh snow peas
1 cup shredded carrots
6 green onions, cut into 1-inch pieces
2 tablespoons canola oil
1 garlic clove, minced
1/2 cup reduced-sodium soy sauce
2 teaspoon sugar or honey
Add oil and garlic* to a large skillet, making sure to coat the garlic with the oil and let sit on no heat.
Cook pasta according to package directions.
Once pasta is on in the large skillet, sauté the snow peas, carrots and onions in oil until crisp-tender add chicken and cook one minute longer.
In a small bowl, combine the soy sauce and sugar. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Yield: 6 servings.
*I have taken my fair share of cooking classes and I always learn something new. Did you know if you throw garlic into a hot pan with oil you seal the flavor in, you virtually are deep frying your garlic? If ever a recipe says to add garlic to a hot pan DO NOT do it...add it to a cold pan with the oil and let it sit for about 5 minutes. The oils from the garlic release into your cooking oil and give your food a wonderful flavor not to mention a super yummy smelling house.