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Teriyaki Chicken Stir-Fry With Asparagus And Red Peppers

pasta, chicken - breast, stirfry - chicken

12 ounces penne
12 ounces boneless, skinless chicken breast; cut into thin strips
2 teaspoons oil
1 1/2 cups red bell pepper; sliced
1 1/2 cups asparagus; cut into 1-inch pieces
----SAUCE----
1/2 cup chicken stock
1/4 cup rice wine vinegar
4 tablespoons honey
3 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons garlic; minced
2 teaspoons ginger; minced
1 tablespoon corn starch

In small bowl, mix all sauce ingredients well. In large pot of boiling water, cook penne until tender but fitrm. Drain andplace in a serving bowl. Meanwhile, in wok, sprayed with vegetable spray, stir-fry chicken for 2 to 3 minutes or until just cooked at centre. Remove chicken from wok. Add oil to wok and stir-fry red peppers and asparagus for 4 minutes or until tender-crisp; stir sauce again and add to wok along with the chicken.Cook for 1 minute or until sauce is slightly thickened. Toss with drained pasta.

Contributor: Rose Reisman - Enlightened Home Cooking

Yield: 6 servings

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