Oriental Angel Hair Pasta (stir-fry)

• angel hair pasta↗120 g
• boneless skinless chicken, cut into bite-sized pieces (breast or thighs)↗100 g
• soy sauce↗2 tablespoons
• balsamic vinegar↗1 tablespoon
• five-spice powder2 teaspoons
• sesame oil↗1 teaspoon
• fresh ground black pepper↗
• canola oil↗1 1⁄2 tablespoons
• small yellow onion, chopped↗1

  chopped

• small chili, chopped↗2

  chopped

• garlic cloves, minced↗2

  minced

• long beans, cut into 1/2-inch pieces (can use green beans)↗100 g
• egg, slightly beaten↗1

  slightly beaten

• Sauce
• oyster sauce↗1 tablespoon
• tablespoons balsamic vinegar↗2
• cup chicken stock↗1⁄4
• teaspoons honey (or brown sugar)↗2

Step-by-step instructions

1. 1

   First, marinate the chicken with soy sauce, vinegar, 5-spice powder, sesame oil and black pepper in a non-metal bowl, set aside.

2. 2

   Meanwhile, cook pasta in salted boiling water according to directions on package (mine says 2 minutes), drain and set aside.

3. 3

   Heat oil in a wok; once hot saute onions and chillies for 1 minute.

4. 4

   Add garlic and cook another 30sec.

5. 5

   Add long beans, then cook for 1 minute.

6. 6

   Add chicken pieces and stir continuously until they're completely cooked.

7. 7

   Push the mixture to one side of the wok (if your wok/pan is too small, remove the mixture before proceeding), then pour the beaten egg and cook until set.

8. 8

   Scramble the egg and combine with the vegetable mixture (in the wok).

9. 9

   Add the cooked pasta, mix well and add the sauce ingredients.

10. 10

    Cook for another 3-5 minutes until sauce is well-distributed; taste and adjust seasonings if necessary (I would add some chilli paste and/or tiny bit of soy sauce if necessary).

11. 11

    If you like, sprinkle with 1/2-1 tsp sesame oil and chopped scallions before serving.