This is a generous size for cooking a big batch of noodles. It also has a steamer insert.
I use nutritious whole grain linguini in this recipe. It's shape has a close resemblance to flat Thai rice noodles.
I use these tongs for stirring and tossing ingredients as I stir fry them.
An indispensable tool in my kitchen, this is what I used for deglazing the skillet and whisking the peanut sauce and broth.
This is my go-to knife for chopping veggies.
I like a stainless steel skillet. This 5 qt. one is good quality yet moderately priced. I prefer the convenience of a glass lid so I can keep an eye on covered dishes as they cook. Click below for an affordable non-stick option.
This is a delicious, nutritious dish that I make frequently for King-Man and myself. Or, perhaps I should say, "The King and I." (Sorry I can't help using that corny line every now and then. Forgive me. At least you can't hear me breaking into songs from the musical. Be thankful.)
This recipe is a great use for leftover pasta. Although it would be more authentic with rice noodles, I prefer to use whole wheat spaghetti or linguini for the added whole grain nutrition and taste. This recipe includes chicken but is also good with shrimp. Or, leave out the meat for a great side dish or vegetarian meal.
This recipe is loaded with good-for-you ingredients. It's high in protein, vitamins A, B6, & C, niacin, selenium, and fiber. You can modify the recipe to use whatever fresh veggies you have on hand.
Nutritional Information (per serving--1/6 of recipe): 387 calories, 23.4g fat, 576mg sodium, 23.6g carbs, 5.2g fiber, 7.5g sugars, 24.8g protein; Weight Watchers PointsPlus: 10
Step 1. Assemble the ingredients:
Step 2. Cook pasta according to package directions. Undercook it slightly--this will keep it from getting over cooked when it is added to the rest of the recipe and reheated.
view on Amazon: 12-quart pasta pot & steamer, pronged pasta server, whole grain linguini
Step 3. Chop the vegetables. You can do this while the pasta is cooking. You need approx. 6 cups of chopped veggies. I like to use a diagonal cut on the carrots and green onions. Remove strings from the snow peas.
view on Amazon: 7-Inch Santoku knife (my go-to for chopping veggies)
Step 4. Cut the chicken into thin, bite-size strips. The chicken will be more tender if you cut across the grain.
Step 5. Now it's time to stir fry in batches over medium-high heat. Drizzle a little oil in a large skillet (mine is 12", 5 quart) or wok and add the chicken. Cook for 2-3 minutes, turn it over and cook another minute or 2 min. until it's no longer pink. This cooks quickly. Remove chicken from pan and set it aside on a plate.
view on Amazon: 12" stainless steel skillet (my preference), 12" non-stick skillet (easy & economical); both have glass lids
Stir fry the veggies in batches so you don't overload the skillet. Be careful not to over cook them. Cook veggies together that you think will require about the same amount of cook time. That way none is either over- or under-cooked. Here's a recommended order, if your using the same assortment of veggies as me.
Step 6. Started with the mushrooms, stir and cook them until just done, and remove them from the pan. Pile them on top of the chicken that's resting on a plate.
Step 7. Next add the snow peas and carrots. Cooked until crisp tender and remove from pan.
view on Amazon: locking stainless steel tongs
If your pan dries out, you can add a little more oil with any of these steps. I needed to add a little here.
Step 8. Next add the baby bok choy, red pepper strips, and green onions. These all cook very quickly and are best if they're still crisp when removed from pan.
Now the chicken and veggies are cooked.
Step 9. Pour chicken broth (or water) in the pan and stir with a whisk to remove any browned bits from the bottom of the pan.
view on Amazon: wire whisk
Step 10. Add the peanut sauce and whisk it in. If needed, add more peanut sauce or chicken broth to achieve a gravy-like consistency.
Step 11. Add the chicken and veggies back in and stir so that everything gets coated with the peanut sauce.
Step 12. Add the cooked pasta and use a large fork or tongs to gently mix it in. Cook just until everything is reheated.
Serve it up and garnish with chopped peanuts and cilantro, if desired. I like to garnish mine with some red pepper flakes, too--just to add some more spice and heat. I serve this dish in individual pasta bowls.
Make it a Yummy day!
This post was updated 10/26/14.