Recipe Details
Ingredients (yields 4 servings servings)
- 8 ounces uncooked spaghetti or linguine, broken in half
- 1 tablespoon dark sesame oil
- 1 cup red bell pepper strips
- 8 ounces shiitake mushroom caps, sliced
- 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
- 1 teaspoon minced fresh ginger
- 3 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cream sherry
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper
- 2 cups thinly sliced bok choy
- 3/4 cup sliced green onions
- 1 tablespoon sesame seeds, divided
- Cooking spray
- 1 cup panko (coarse, dry) breadcrumbs
- 2 tablespoons butter, melted
Cooking Instructions
For cooking instructions, please visit myrecipes.com
Public Comments (3)
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Robin_Horrigan
January 9th, 2011
This weekend I found myself with an odd amount of leftover "beef with snow peas" (see Pioneer Woman's recipe) and about a cup and a half of diced rotisserie chicken. A nice twist on this family favorite - deeelish!
sarahkfullerton
December 19th, 2010
We loved this! I had leftover diced chicken and leftover plain spaghetti and threw this dish together in a snap. I took Robin's suggestion and used spinach leaves instead of bok choy. I didn't have sherry and so omitted it altogether and the flavor still turned out perfectly. It was a huge hit.
Robin_Horrigan
October 1st, 2010
If your family loves lo mein noodles from your local Chinese restaurant, they will love this casserole. I am allergic go bok choy and substitute baby spinach leaves with good success. You can change out the vegetables to anything you like - sliced bell pepper, water chestnuts, baby corn, broccoli. Add a side of steamed green vegetables and you've got a great dinner that will warm everyone up.