Prep 15 mins
Cook 10 mins
Another recipe by Rachael Ray. Simple, easy and delicious. It is good with chicken and shrimp and they say even pork...
- 1 lb whole wheat spaghetti
- 1 cup orange marmalade
- 1 inch fresh ginger, peeled and grated
- 1 -2 garlic clove, minced
- 1 cup chicken or 1 cup vegetable stock
- 1⁄2 cup tamari (aged soy sauce)
- 1 teaspoon coarse black pepper
- 1 teaspoon hot sauce (I use chili paste)
- 2 tablespoons oil, like peanut or 2 tablespoons vegetables
- 1 lb thinly sliced chicken, pork or 1 lb peeled and deveined shrimp
- 2 cups shelled edamame
- 2 red bell peppers, seeded and thinly sliced
- 1⁄4 lb snow peas, halved on an angle
- 1 small bunch of thin scallion, thinnly sliced on an 2-inch angle
- Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.
- Prepare all the ingredients and pile them near the stovetop. Mix together the orange marmalade, ginger, garlic, stock, tamari, black pepper and hot sauce in a bowl.
- Once the pasta is dropped into the pot, heat the oil in a large nonstick skillet over high heat. When the oil smokes, add the chicken or the pork and stir-fry for 1 to 2 minutes, then add the vegetables and stir-fry for 3 minutes more. Stir in the sauce and toss for 1 minute, then drain the pasta and combine. For shrimp, stir-fry it for 1 minute, add the edamame, snowpeas, and scallions. Stir-fry for 3 minutes more, then add the sauce and toss with the pasta.