Spring Onion and Chicken Stir-Fry

Oxmoor House
4 servings (serving size: 2 cup)


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8 ounces uncooked angel hair pasta
2 teaspoons chili oil
4 chicken breast tenders, halved
1/4 cup low-sodium chicken broth
1 tablespoon brown sugar
1/4 teaspoon salt
2 tablespoons low-sodium soy sauce
1 cup sliced green onions (about 4)
1 1/2 cups fresh bean sprouts


Cook pasta according to package directions, omitting salt and fat. Drain well.

Add oil to a 10-inch nonstick skillet, and place over medium-high heat until hot. Add chicken; stir-fry 5 minutes or until done. Remove chicken from pan; keep warm.

Combine broth and next 3 ingredients, and stir well with a whisk.

Add green onions to pan; stir-fry 1 to 2 minutes or until lightly browned. Return chicken to pan. Stir in broth mixture, drained pasta, and bean sprouts.

Created date

April 2008

Nutritional Information

Calories 394
Caloriesfromfat 11 %
Fat 4.8 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 35.6 g
Carbohydrate 50.6 g
Fiber 2.4 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 479 mg
Calcium 0.0 mg