Stir-Fry Noodles with Chicken, Shitake Mushrooms and Chinese Vegetables

Ingredients

• 1 pound boneless chicken breast or thigh, trimmed of fat, cut into 1/4" wide strips

Chicken Marinade

• 1 teaspoon cornstarch
• 2 teaspoons soy sauce
• 1 teaspoon rice vinegar or sherry
• 1 teaspoon sesame oil
• 1/4 teaspoon organic sugar
• 1/8 teaspoon black pepper

Stir-Fry Ingredients

• 2 tablespoons grapeseed oil or other flavorless oil, divided
• 1 onion, thinly sliced
• 2 teaspoons fresh ginger, minced
• 1 red bell pepper
• 3 cups baby bok choy, trimmed and cut into bite size pieces
• 8 fresh shitake mushrooms, stems removed, caps cut in half
• 2 scallions, trimmed, cut into 1" pieces
• 1 box whole grain thin spaghetti, cooked al dente according to package directions

Stir-Fry Sauce

• 2 tablespoons oyster sauce
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/4 cup chicken broth

Directions

1. Place chicken strips in a medium bowl.
2. Add Chicken Marinade ingredients and toss well. Set aside (chicken can be left in marinade overnight in the refrigerator).
3. Heat one tablespoon oil in a wok or large saute pan on medium heat. Add onion and ginger and saute until aromatic, about 2 minutes.
4. Add red bell pepper, bok choy, shitake mushrooms and white part of scallions. Continue to saute until bok choy is just tender but still has some crunch, about 2 more minutes.
5. Transfer vegetables to a bowl. Set aside.
6. Heat remaining tablespoon of oil in wok. Add marinated chicken to wok and use a spatula to spread the chicken in a single layer. Let cook for 2-3 minutes, then flip chicken pieces over. Cook another 3 minutes or until chicken is cooked through.
7. Add cooked spaghetti to wok along with cooked vegetables. Toss until ingredients are mixed together.
8. Mix together Stir-Fry Sauce and add to wok. Toss noodles until coated with sauce. Continue cooking noodles, tossing until noodles are warmed through.