Springfield-style cashew chicken. Sweet and sour chicken. Beef and broccoli. Crab rangoon. Egg rolls.
I love Chinese food, but sometimes, I get tired of greasy takeout food and want something a bit healthier but still tasty.
I found this recipe on Pinterest and adapted it a bit (mostly because I realized I didn’t have a few of the ingredients. Oops!)
- 1 lb. farfalle (bowtie) pasta
- 1/3 c. canola oil, safflower or other mild tasting oil (I used peanut oil)
- 1/4 c. plus 1 Tbs. soy sauce
- 1/4 c. sesame oil
- 1/4 c. plus 1 Tbs. honey
- 3 Tbs. rice wine vinegar
- 2 red, yellow or orange bell peppers, julienned (Walmart only had green, so that’s what I put in mine)
- 1 c. scallions, diced
- 2-3 c. rotisserie chicken, cut into bite-size pieces
- 3 Tbs. roasted sesame seeds (I left these out)
- Pepper to taste
- 3 c. baby spinach
- 1/4 c. cilantro, optional (I left this out too—hubby doesn’t like it)
- 2 Tbs. red pepper flakes, optional
Boil and cook pasta according to package directions. Make sure to salt cooking water. Drain pasta and set aside. Return pasta pot to stove. Add canola oil, soy sauce, sesame oil, honey and rice wine vinegar to pot. Heat over low until honey is dissolved. Remove from heat and toss in pasta. Add bell peppers, chicken, scallions, pepper, sesame seeds, cilantro and red pepper flakes. Toss well to coat all ingredients. Before serving, toss pasta with spinach.
Yum! (It’s great for leftovers too, and you could probably eat it straight from the fridge, but we liked it hot.)