Chicken with sesame & ginger

¾ cup

Knorr sesame ginger marinage

175mL

4

boneless, skinless chicken breasts, thin slices

4

2 Tbsp.

vegetable oil

30mL

1 cup

baby carrots, quartered lengthwise

250mL

1 cup

snow peas

250mL

1

red bell pepper, cut into thin strips

1

4

green onions, cut into ¾-inch diagonal slices, 2cm

4

1/3 pkg. (5 oz.)

spaghettini, cooked and drained

1/3 pkg. (140g)

2 tsp.

sesame seeds, toasted (optional)

10mL

In a large, resealable plastic bag, combine ½ cup (125mL) marinade with chicken and seal bag. Marinate in refrigerator for at least 30 minutes. Remove chicken from bag and discard marinade.

Heat oil in a large non-stick skillet or wok. Add chicken and stir-fry until no longer pink inside and juices run clear. Remove chicken and set aside in bowl. Add carrots, snow peas, red pepper and green onions and stir-fry until tender crisp. Add spaghettini and remaining ¼ cup (50mL) Knorr sesame ginger marinade. Cook and toss for one minute or until completely heated through. Sprinkle with toasted sesame seeds, if desired and serve.