Spring Onion and Chicken Stir-Fry

From Cooking Light



Ingredients:
8 ounces uncooked angel hair pasta (I used rice noodles)
2 teaspoons chili oil
4 chicken breast tenders, halved
1/4 cup low-sodium chicken broth
1 tablespoon brown sugar
1/4 teaspoon salt
2 tablespoons low-sodium soy sauce
1 cup sliced green onions (about 4)
1 1/2 cups fresh bean sprouts

Directions:
Cook pasta according to package directions, omitting salt and fat. Drain well.

Add oil to a 10-inch nonstick skillet, and place over medium-high heat until hot. Add chicken; stir-fry 5 minutes or until done. Remove chicken from pan; keep warm.

Combine broth and next 3 ingredients, and stir well with a whisk.

Add green onions to pan; stir-fry 1 to 2 minutes or until lightly browned. Return chicken to pan. Stir in broth mixture, drained pasta, and bean sprouts.

Comments:
This was kind of blah. I'm not sure why, since there's a lot of different things going on in the dish. It wasn't bad, just not a powerhouse of flavor. Probably won't try this one again.