- Coat chicken with 1 Tbsp. stir-fry sauce. Let stand 30 minutes.
- Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and drain thoroughly.
- Combine 1/3 cup stir-fry sauce and 3 Tbsp. water.
- Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove.
- Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt. Stir-fry 4 minutes.
- Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.
ingredients
2 boneless, skinless chicken breast halves, cut into thin strips
1 tablespoon Kikkoman Stir-Fry Sauce
1/4 pound angel hair pasta (capellini)
1/3 cup Kikkoman Stir-Fry Sauce
2 tablespoons vegetable oil, divided
1/4 pound fresh snow peas, julienned
1 large carrot, julienned
1/8 teaspoon salt
2 teaspoons sesame seed, toasted
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
