I took this recipe from one of my favorite cookbooks,”The Complete Light Kitchen” by Rose Reisman.
The peppers can be changed to other vegetables such as broccoli, mushrooms, or sugar snap peas. The chicken can be substituted as well to beef or pork. Make this a vegetarian dish by using firm tofu instead of chicken.
I used sugar snap peas since I could not find snow peas. I cooked the whole box of rotini, and my family of 5 ate it all! They really love this dish.
I made the sauce ahead of time. I also cut up the vegetables and the chicken. Having this prepared made dinner easy and quick to cook.
12 oz rotini
3 Tbsp packed brown sugar
1/4 cup rice vinegar
1/4 cup water
1/4 cup low-sodium soy sauce
1 Tbsp sesame oil
1 Tbsp cornstarch
1 1/2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger
12 oz skinless boneless chicken breast (about 3 breasts), cubed
3 Tbsp cornstarch
2 tsp vegetable oil
1 cup thinly sliced red bell peppers
1 cup thinly sliced yellow bell peppers
1 cup halved snow peas
2 tsp sesame seeds, toasted
1/3 cup fresh chopped cilantro or parsley
1. Bring a large pot of water to a boil and cook the rotini for 8 to 10 minutes, until tender but firm. Drain.
2. Combine the sugar, vinegar, water, soy sauce, sesame oil, cornstarch, garlic and ginger together in a bowl and whisk until smooth. Set aside.
3. Dust the chicken cubes with the cornstarch. Spray a wok or large non-stick skillet with cooking oil, add the vegetable oil and place over medium-high heat. Cook the chicken for 3 minutes or until browned but not yet cooked through. Add the red and yellow pepper, snow peas and sesame seeds. Cook for 3 minutes, until the chicken is just cooked through and the vegetables are tender crisp. Add the sauce and cook for 2 minutes or until thickened and bubbly.
4. Toss the pasta with the chicken-vegetable mixture in a large serving bowl. Serve immediately garnished with cilantro.