Ingredients
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1/4 cup reduced-sodium chicken broth
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3 tablespoons reduced sodium soy sauce
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2 tablespoons bottled chinese hoisin sauce (essential)
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1 tablespoon sugar
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1 tablespoon vegetable oil
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2 teaspoons toasted sesame oil
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3 garlic cloves, minced
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1 teaspoon fresh ginger, grated
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1/2 teaspoon crushed red pepper flakes
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1/8 teaspoon black pepper
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12 ounces boneless skinless chicken breasts
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4 ounces angel hair pasta
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3 medium nectarines or 3 medium peaches, sliced
Instructions
- Whisk together the dressing ingredients until very well combined.
- Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.
- Drain and let cool slightly and cut into bite size pieces.
- Cook pasta according to package directions.
- Drain and toss with 3 tablespoons of dressing.
- Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions.
- Drizzle with remaining dressing.