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2 9-ounce packages angel hair pasta
2 teaspoons canola oil
2 teaspoons sesame oil
1 chopped onion
2 garlic cloves (minced)
2 boneless, skinless chicken breasts, cubed
2 teaspoons fresh, grated ginger
4 leafs bok choy (diced)
1/2 cup chicken broth
1/4 cup orange juice (or apple juice)
2 tablespoons soy sauce
1/4 teaspoon salt
4 green onions (minced)
Hoisin sauce


Cook angel hair in large pot of boiling, salted water until “al dente;” drain.
Meanwhile, in large nonstick skillet, heat canola and sesame oil over med. heat.
Saute onion and garlic until soft; stir in chicken pieces and cook until chicken browns and juices run clear.
Add ginger, bok choy, chicken stock, fruit juice, soy sauce, and hoisin sauce.
Reduce heat and continue cooking for 10 min.
Toss pasta with chicken mixture until well coated; season with salt.
Serve warm sprinkled with minced onions.

Note: Hoisin Sauce, also called Peking Sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It’s a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large super markets (in the Asian or Ethnic section). It this item is not in stock at your local store, ask the manager to order it—most grocers are happy to order specialty items for their customers.