Ingredients

1 whole chicken breast, skinned and boned
1 Tbsp. stir-fry sauce
4 oz. angel hair pasta (capellini)
1/3 C. stir-fry sauce
2 Tbsp. vegetable oil; divided
1/4 lb. fresh snow peas; julienne
1 large carrot; julienne
1/8 tsp. salt
2 tsp. sesame seed; toasted

Cooking Instructions

Cut chicken into thin strips; coat with 1 Tbls. stir-fry sauce. Let stand for 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and drain thoroughly. Combine 1/3 C. stir-fry sauce and 3 Tbls. water; set aside. Heat 1 Tbls. oil in hot wok or large skillet over high heat. Add chicken and stir-fry for 2 minutes; remove. Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt. Stir-fry for 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)