Prep 10 mins
Cook 15 mins
I found this recipe in Better Homes and Gardens magazine. It won in their prize tested recipe section. I make this all the time and people always ask for the recipe. I always improvise with this. Sometimes I add mangoes, cucumbers and/or romaine hearts. This is easy and tastes like you are a chef.
- 59.14 ml reduced-sodium chicken broth
- 44.37 ml reduced sodium soy sauce
- 29.58 ml bottled chinese hoisin sauce (essential)
- 14.79 ml sugar
- 14.79 ml vegetable oil
- 9.85 ml toasted sesame oil
- 3 garlic cloves, minced
- 4.92 ml fresh ginger, grated
- 2.46 ml crushed red pepper flakes (optional)
- 0.59 ml black pepper
- 340.19 g boneless skinless chicken breasts
- 113.39 g angel hair pasta
- 3 medium nectarines or 3 medium peaches, sliced
- 473.18 ml baby bok choy, shredded
- 2 green onions, sliced
- Whisk together the dressing ingredients until very well combined.
- Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.
- Drain and let cool slightly and cut into bite size pieces.
- Cook pasta according to package directions.
- Drain and toss with 3 tablespoons of dressing.
- Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions.
- Drizzle with remaining dressing.
I absolutely LOVED this recipe!!! I used peaches because I am not a big fan of mandarin oranges. I also added cucumber and sliced sweet red pepper. This was awesome warm as a dinner dish (eggrolls on the side), and the leftovers were awesome cold! The dressing is soooo good. As a matter of fact, I think I'm going to make up a batch just to have on hand for regular green salads. And, IT'S LOW IN FAT!!!! Love it, love it, love it!!! Thank you taylortwo!!! Keep those recipes coming!!:) ~Manda
This is an excellent salad. With our first hot days of the year, I wanted something light and cold for dinner and I'm so glad I found this. I substituted sweet red peppers for the fruit and used soba (buckwheat) noodles. I also used romaine hearts as TT suggested. The flavors in the sauce were wonderful and I really liked the flavor with the noodles. I think that I may add some tofu and other vegies with this because it is such a great versatile recipe. We'll be making this often. Thank you for posting this.
We wanted a light dinner, so I left out the pasta and added more greens. It was good. But THAT SAUCE! It is fantastic! I believe that you could drizzle some on a buffalo chip and it would be tasty! A stroke of genius, taylortwo.