Servings: 2

Weight Watcher Smart Points: 15

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes



    1. For the marinade: Dice the garlic
    2. In a medium size bowl, add the soy sauce, sesame oil, fish sauce and garlic
    3. Dice the Serrano pepper (if you prefer less heat, remove the seeds)
    4. Add the Serrano pepper to the marinade
    5. Set aside
    6. Cut the chicken breasts into thin slices
    7. Add the chicken to the marinade
    8. Let the chicken marinate for at least 30 minutes if you have the time.For the Stir Fry: Chop the baby bok choy into fairly large pieces
    9. Cut the tips off of each end of the Chinese pea pods
    10. Slice the carrots with a diagonal cut (about ½ inch thick)
    11. Cut the green onions into large pieces making about 5 or 6 cuts for each green onion (include the green sections as well)
    12. Cut the red bell pepper into very thin strips.Set aside the vegetables for just a moment while you boil water for the pasta
    13. Add the pasta to the boiling water
    14. While the pasta is cooking, heat a large skillet on medium heat and add the olive oil
    15. 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
    16. Stir the veggies and chicken together
    17. Add the bok choy and Chinese pea pods
    18. 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
    19. Drain the pasta and serve with the stir fry ingredients
    20. Top with the cashews and cilantro
    21. Add a couple dashes of soy sauce if you like.

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