Ingredients
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1/8 tsp low-sodium Chicken
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½ cup plus 1 tbsp Water
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2 (10-ounce) packages organic frozen Chinese stir-fry Vegetables
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1 tbsp freeze dried Shallots
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1 pound cooked dark and light meat Chicken
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1/8 cup or to taste Ginger
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1 pound no-salt-added Oat Bran
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1 tsp Lemon Juice
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1/8 tsp Mustard Powder
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1 tsp Cornstarch
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¼ tsp toasted Sesame Oil
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4 thinly sliced Scallions
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Low-sodium Soy Sauce
Directions
Steps
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1
Done
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Add the chicken base and ½ cup water to a large microwave-safe bowl; microwave on high for 30 seconds. Stir to dissolve the base into the water. Add the vegetables and freeze-dried shallots; microwave on high for 3 to 5 minutes, depending on how you prefer your vegetables cooked. (Keep in mind that the vegetables will continue to steam for a minute or so while the cover remains on the dish.) Drain some of the broth into a small nonstick sauté pan and set aside. Add the chicken and stir-fry sauce to the vegetables; stir well. Cover and set aside. |
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2
Done
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Consult the package for the pasta. In a large pot, bring the noted amount of water to a boil, but omit the salt. Add the pasta, lemon juice, and mustard powder. |
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3
Done
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While the pasta cooks, in a small cup or bowl, add a tablespoon of water to the cornstarch and whisk to make a slurry. Bring the reserved broth in the sauté pan to a boil over medium-high heat. Whisk in the slurry; cook for at least 1 minute (to remove the raw cornstarch taste), stirring constantly. |
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4
Done
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Once the mixture thickens, remove from heat; add the toasted sesame oil to the broth mixture, then whisk again. Pour the thickened broth mixture over the vegetables and chicken; toss to mix. Cover and microwave the chicken-vegetable mixture at 70 percent power for 2 minutes or until the chicken is heated through. |
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5
Done
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Drain the pasta; add it to the chicken-vegetable mixture and stir to combine. Divide among 4 plates. Garnish with chopped scallion and serve with the low-sodium soy sauce at the table, if desired. |
