Ww Shanghai Chicken and Noodles
- 2 tablespoons rice wine vinegar
- 1 lb boneless skinless chicken breast, cut into 1/4 in strips
- 1 cup bok choy, shredded
- 12 cup carrot, shredded
- 1 cup snow peas, sliced
- 12 cup cabbage, any varieties, shredded
- 1 cup shiitake mushroom, sliced
- 12 cup hoisin sauce
- 8 ounces cooked linguine, kept hot
- Coat a wok or a large nonstick skillet with cooking spray.
- Add rice-vinegar; heat over medium high heat; about 1 minute.
- Add chicken; stir fry until brown, about 5 minutes.
- Add vegetables; stir fry until crisp tender and chicken is no longer pink in center; about 3 minutes.
- Note: You can use a 12 ounce bag of fresh stir fry vegetables instead of the bok choy, carrots, snow peas, and cabbage.
- Stir hoisin sauce into chicken mixture.
- Heat to boiling, stirring constantly, about 3 minutes.
- Boil and stir 1 minute.
- Add linguine; toss until well coated and heated through, about 2 minutes.
rice wine vinegar, chicken breast, bok choy, carrot, snow peas, cabbage, shiitake mushroom, hoisin sauce
Taken from www.food.com/recipe/ww-shanghai-chicken-and-noodles-394436 (may not work)