|12||oz (350 g) uncooked linguine|
|1||medium red bell pepper|
|1||small red onion|
|1||tbsp (15 mL) vegetable oil|
|1 1/2||lbs (750 g) chicken tenders|
|1||tbsp (15 mL) Asian Seasoning Mix|
|1||bag (16 oz/450 g) fresh stir-fry vegetable mix|
|1/3||cup (75 mL) chopped cashews (optional)|
|1||cup (250 mL) chicken broth|
|1/3||cup (75 mL) orange marmalade|
|1/4||cup (50 mL) reduced-sodium soy sauce|
|2||tbsp (30 mL) cornstarch|
|3||garlic cloves, pressed|
|2||tsp (10 mL) grated fresh gingerroot|
Yield: 6 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 440, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 65 mg, Carbohydrate 65 g, Protein 36 g, Sodium 650 mg, Fiber 3 g
U.S. Diabetic exchanges per serving: 4 starch, 1 vegetable, 3 low-fat meat (4 carb)
Cook's Tips: Making a well in the center of the Skillet is a classic wok technique that allows the vegetables and chicken to stay hot while the glaze cooks and thickens. The pasta is then added, and all ingredients are tossed together.
When incorporating cornstarch into sauces, be sure to add cold liquid to it and whisk well to ensure that there are no lumps.
Linguine is a readily available substitution for Chinese lo mein noodles. The width of the noodles and the ingredients are similar.
To quickly peel gingerroot with little waste, use the tip of a spoon and gently scrape the skin off of the flesh.