Chicken Cashew Stir Fry with Whole Wheat Pasta

For the marinade, in a medium size bowl, add the soy sauce, sesame oil, fish sauce, garlic, and Serrano pepper. Set aside.

Cut the chicken breasts into thin slices. Add the chicken to the marinade. Let the chicken marinate for at least 30 minutes if you have the time.

Chop the baby bok choy into fairly large pieces. Cut the tips off of each end of the Chinese pea pods. Slice the carrots with a diagonal cut (about ½ inch thick). Cut the green onions into large pieces, making about 5 or 6 cuts for each green onion (include the green sections as well). Cut the red bell pepper into very thin strips.

Set aside the vegetables for just a moment while you boil water for the pasta. Add the pasta to the boiling water.

While the pasta is cooking, heat a large skillet on medium heat and add the olive oil. Add the carrots, green onions, and red bell pepper to the skillet and stir them into the olive oil. Next, add the chicken and all of the marinade to the skillet with the veggies. Stir the veggies and chicken together.

Add the bok choy and Chinese pea pods. Continue stirring until the chicken is thoroughly cooked.

About the same time that the chicken stir fry is done cooking, the pasta should be ready. Drain the pasta and serve with the stir fry ingredients.

Top with the cashews and cilantro. Add a couple dashes of soy sauce if you like.