Serves 4
INGREDIENTS:
8 oz vermicelli or whole-wheat angel hair pasta (dry)
2 tsp peanut oil
3 cloves garlic, minced
1 tbsp minced fresh ginger
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
¼ cup reduced-sodium soy sauce
2 tsp toasted sesame oil
2 tbsp fresh lime juice
¼ cup chopped fresh cilantro
¼ cup chopped scallions (white and green parts)
Lime wedges for garnish (optional)
INSTRUCTIONS:
Cook pasta according to package directions. Drain, reserving ¼ cup of cooking water.
Meanwhile, heat peanut oil in a large skillet over medium-high heat. Add garlic and ginger, and cook 1 minute. Add chicken and cook until golden brown on all sides, about 3 to 5 minutes. Add reserved cooking water, soy sauce, sesame oil and lime juice. Bring to a simmer. Add pasta and cook 1 minute to heat through, stirring frequently.
Remove from heat and stir in cilantro and scallions. Serve with lime wedges on the side, if desired.
