Ingredients
- 1 cup bean sprouts, drained
- 1 cup bok choy, chopped
- 1/2 cup carrot, julienned
- 2 cups cooked cooked spaghetti
- 1 clove garlic, minced
- 2 teaspoons ginger, minced
- 1/2 cup low-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 1/2 cup mushrooms, sliced
- 1/2 cup mushrooms, sliced
- 2 teaspoons peanut oil
- 4 scallions, juliened
- 5 ounces boneless, skinless chicken breast, cut into ½-inch strips
Ready In 45 Minutes
Servings: 2
Cooking Instructions
Step 1
- In a large nonstick skillet, heat oil; add ginger and garlic and cook over medium heat for 1 minute.
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INGREDIENTS:
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EQUIPMENT:
- Length: 1 minutes
Step 2
- Add chicken and carrot; cook over medium-high heat, stirring occasionally, until chicken is lightly browned, about 2 minutes.
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INGREDIENTS:
- Length: 2 minutes
Step 3
- Add remaining ingredients except noodles; cook, stirring constantly, until carrot is tender-crisp, about 3 minutes. Stir in noodles and cook until heated through, about 1 minute.
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INGREDIENTS:
- Length: 4 minutes