Flavorful wheat pasta with a load of veggies stir fried to perfection with and a citrus sauce
Ing:
1.5 pounds of chicken cut in 1 inch thin strips
marinated 20 minutes with
1 tsp ginger and garlic
salt to taste
pepper to taste
1 large onion sliced thinly
8 oz mushrooms sliced
1 small green bell pepper sliced thinly
1 small red bell pepper sliced thinly
1 small yellow bell pepper sliced thinly
4 carrots thinly sliced
4 celery thinly sliced
8 oz snow peas thinly sliced
1 mango (raw) thinly sliced
1 tsp ginger and garlic
12 oz wheat spaghetti whole wheat
boiled, rinsed and sprinkled with olive oil
1/2 cup orange juice
1 tsp cornstarch
2 tbsp chili garlic sauce
2 tbsp thai chili sauce
2 tbsp soy sauce
1 tsp minced lemon grass
2 tbsp olive oil
1/2 lemon to sprinkle on top of the finished product
Method:
In a hot wok add the olive oil, stir fry the chicken first and transfer it in a clean bowl and keep aside, add olive oil and add all the veggies except the mango and stir fry that for a minute or two. At this time let’s prepare the sauce by mixing all the sauces with the orange juice and the cornstarch, give it a taste test so it’s perfect, at this time add the chicken in with the stir fry, the sauce and let it come up to temp and thicken a bit next add the cooked wheat pasta mix everything really well at this point the veggies should be still crunchy now add half the amount of mangos mix it again and now transfer it a serving dish splash it with some lemon juice and add the other half mango on top for garnish!
Enjoy!