Since I ranted, complained and showed my frustration with our failing legal system last week, today I decided to lighten it up quite a bit. Therefore, let’s call this Recipe Day. This particular dish is so simple and easy – in addition, many items can be switched out/substituted. It’s light, summery, and yet filling. The only problem is, whenever I make it, I always make too much, but that’s a good thing, because the leftovers are just as delicious.
2 tsp. Peanut or Canola oil
1 large onion thinly sliced
½ sliced red pepper
¾ to 1 cup low salt chicken broth
1 or 2 bulbs fresh garlic, sliced (or to taste)
1 medium bunch fresh broccoli florets, cut into bite side pieces
2 medium zucchini, sliced
2 large skinned and boned chicken breast, sliced into stripes
8 oz. Whole Wheat pasta (Penne, Rotini)
½ bottle Kikkoman Teriyaki Baste & Glaze
Julienne carrot slices
Cook pasta as directed, drain and set aside. In large wok, heat oil. Add onion and red pepper; stir-fry 2 minutes or until they begin to sweat. Here begin adding broth to aid in cooking – a little at a time, as needed. Just so the greens don’t burn. Add the garlic making certain it doesn’t burn. Add broccoli, stir-fry another couple of minutes then, add zucchini, adding broth as needed. Cook vegetables until desired tenderness. Remove to a separate dish. Add chicken to wok with small amount of broth; stir-fry until done, about 4 or 5 minutes. Return vegetables to wok; mix and reheat. Add pasta – mix. Add Baste & Glaze; cut with a small amount of broth to just loosen a bit by drizzling the broth directly into the wok. Make certain pasta is well coated with Baste & Glaze. With a vegetable parer, julienne carrots right into the wok. These are just for color, so use as much as you like. After thoroughly mixed, empty into serving dish, and serve immediately. Makes 4 servings.