Resist the urge to make this stir-fry chicken recipe in a skillet instead of a wok, which will hold all your ingredients better. Buy a carbon-steel wok at an Asian market (or online) for around $30 and you'll have it forever. Make one stir-fry and you'll wonder how you survived without it. Source: EatingWell Magazine, March/April 2018

Breana Killeen
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Ingredients

Directions

  • Bring water to a boil in a large pot. Add pasta and cook, stirring often, until just tender, 2 to 3 minutes. Drain. Toss with sesame oil.

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  • Meanwhile, whisk broth, chutney, soy sauce, vinegar, garlic, cornstarch and crushed red pepper in a small bowl. Set aside.

  • Heat 1 tablespoon grapeseed oil in a 14-inch flat-bottom carbon-steel wok over high heat until hot but not smoking. Add chicken and cook, stirring often, until just cooked through, 5 to 6 minutes. Transfer to a plate.

  • Reduce heat to medium, add the remaining 1 tablespoon oil, broccoli and scallion whites to the wok; cook, stirring, until just tender, 2 to 3 minutes.

  • Return the chicken to the wok. Make a well in the center of the ingredients and add the reserved sauce. Cook, stirring and combining it with the chicken and vegetables, until the sauce is thickened, about 2 minutes. Serve over the pasta. Garnish with scallion greens.

Nutrition Facts

515 calories; 14.8 g total fat; 2 g saturated fat; 63 mg cholesterol; 747 mg sodium. 800 mg potassium; 62.3 g carbohydrates; 7.8 g fiber; 13 g sugar; 33.9 g protein; 2902 IU vitamin a iu; 87 mg vitamin c; 80 mcg folate; 95 mg calcium; 4 mg iron; 53 mg magnesium; 9 g added sugar;

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