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Light and easy, this dish is ready with minimal effort.
1 pound boneless, skinless chicken breast, cut in thin strips
8 ounces angel hair pasta, prepared according to package directions
1 red pepper, cut into thin strips
1 orange or yellow pepper, sliced into thin strips
1 can baby corn, drained
4–5 ounces sugar snap peas
1 handful fresh mushrooms, quartered (optional)
1 small red onion, thinly sliced (optional)
chinese noodles, for garnish (optional)
2 tablespoons Gefen Honey
1 tablespoon prepared mustard
1 tablespoon Bartenura Olive Oil
4 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1.25 ounces Glicks Soy Sauce
1/4 cup vegetable or canola oil
1/4 cup white vinegar
1/4 cup sugar
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1 tablespoon fresh ginger, grated, or 3 cubes Dorot Gardens Frozen Ginger or 1 teaspoon dried ginger
Preheat oven to 400 degrees Fahrenheit. Combine marinade ingredients in a medium bowl. Add chicken strips and marinate 15 minutes. Transfer chicken to a baking dish and bake for 15 minutes.
In a large bowl, combine the cooked angel hair pasta with the fresh vegetables. Combine the dressing ingredients and pour over pasta and veggies. Toss.
Arrange chicken strips on top, or mix in. Top with Chinese noodles, if desired.
Photography: Dan Engongoro
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So delicious! Been making this for years!