8 oz whole wheat angel hair pasta
2 TBS olive oil
1.25 lb boneless, skinless chicken breasts, cut into 1 inch cubes
2 cloves garlic, minced
2 TBS fresh ginger, peeled & minced
1 TBS reduced sodium Soy Sauce
2 TBS sesame seeds
8 oz fresh snow peas
1 small red bell pepper, cut into 1/4 inch wide strips
1 small yellow bell pepper, cut into 1/4 inch strips
4 large bok choy leaves, washed & sliced across the width into 1/2 inch strips
1 medium onion, quartered & sliced thin
2 TBS reduced sodium Soy Sauce
1 TBS Toasted Sesame Oil
In large sauce pan, heat 3 quarts water to a gentle boil. As chicken cooks, add pasta to boiling water & cook until al dente, about 3-4 minutes. Do not overcook. Drain well, rinse with cold water, & drain again.
In a large skillet or Dutch oven, heat olive oil for 2 minutes. Add chicken & cook until no longer pink. Add garlic, ginger, 1 TBS Soy Sauce & sesame seeds, stirring to coat. Cook 3 minutes more, stirring often.
Add all vegetables to the chicken mixture along with remaining Soy Sauce & Toasted Sesame Oil. Stir to combine; stir fry until vegetable are crisp tender.
Gently stir in cooked, drained pasta. Cook an additional minute.
Serve in rice/noodle bowls.