Ingredients
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1 teaspoon olive oil
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3 boneless skinless chicken breasts
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1/2 teaspoon seasoning (I use Mrs. Dash Original)
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1 small onion
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1 small zucchini
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1/2 green pepper
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1/2 red pepper
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10 mushrooms
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1 tablespoon cornstarch
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1/3 cup honey garlic sauce (I use V-H)
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1/4 cup chicken broth
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1 cup chicken broth
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2 teaspoons curry powder
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1 tablespoon liquid honey
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1/2 teaspoon dried basil leaves
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2 tablespoons soya sauce
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1 teaspoon canned crushed green chili
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12 ounces spaghettini (to feed 6)
Instructions
- CUT chicken into bite size pieces and cook in oiled wok along with seasoning and chilies; cook until meat is no longer pink.
- CHOP onion, zucchini, peppers and mushrooms into bit size pieces and stir fry to desired crispness.
- BOIL pasta at this time.
- ADD cornstarch to a small bowl and gradually add soya while stirring so that the cornstarch is smooth not lumpy; Mix in the honey-garlic sauce and the ¼ cup chicken broth; Add to pan of chicken and veggies; Stir and leave to simmer on low.
- DRAIN the pasta and mix the following in the empty pasta pot at med-low; 1 cup chicken broth, curry powder, honey and basil.
- RETURN pasta to pot and toss with the spiced broth allowing the pasta to absorb the liquid; Drain off any excess.
- PLACE pasta in a bowl and top with stir fry mixture.