4 ounces uncooked angel hair pasta
2 teaspoons cornstarch
1/4 cup reduced sodium soy sauce
2 T. rice wine vinegar
2 T. hoisin sauce
1 T. minced fresh ginger root
1 tsp. minced garlic
1 pound boneless skinless chicken breasts, cut into strips
2 T. vegetable oil, divided
2 c. fresh broccoli florets
1 c. julienned carrots
1/4 c. salted peanuts, finely chopped
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch,soy sauce, vinegar, hoisin sauce, ginger, and garlic until well blended. Set aside.
In a large skillet or wok, stir-fry chicken in 1 T. of oil for 5-8 minutes, until no longer pink. Remove with a slotted spoon. Drain pasta and set aside.
Stir- fry vegetables in remaining oil for 5-6 minutes until tender crisp. Stir cornstarch mixture and pour into the pan. Bring to a boil. Cook and stir for 2 minutes. Stir in chicken and pasta. Heat through. Sprinkle with peanuts.