Delicious, healthy Asian recipe. Very versatile. My family loves it! This recipe can also have broccoli, baby corn, tofu or be served over chow mein noodles.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of water to a boil. Add chicken; cook until an internal thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Drain and cool until easily handled; cut into cubes.

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  • Mix chicken with coriander in a bowl.

  • Bring a large pot of lightly salted water to a boil. Cook angel hair, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.

  • Heat olive oil in a large skillet over medium-high heat. Add half the chicken; cover and cook until lightly browned, about 1 minute. Transfer to a plate. Repeat with remaining chicken.

  • Combine 1 1/2 cup broth and snow peas in the same skillet; cover and cook until just tender, 3 to 4 minutes. Return chicken to the skillet. Stir in remaining 1/2 cup broth and lemon juice; cover and simmer until flavors combine, 3 to 5 minutes. Season with salt and pepper.

  • Serve chicken over pasta. Garnish with chopped scallions.

Nutrition Facts

591 calories; 13.8 g total fat; 90 mg cholesterol; 825 mg sodium. 68.1 g carbohydrates; 47.3 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/14/2016
This is pretty good. I sautéed the chicken with the onion and added some hot peppers and ginger. I also added some green cauliflower. Serve over rice noodles for a gluten free alternative. thank you for the recipe. Read More
(9)

Most helpful critical review

Rating: 3 stars
04/15/2017
Pretty bland & unexciting. I didn't read the reviews until afterward and I realize that a lot of the positive reviewers drastically changed the recipe. I couldn't really taste the coriander or the lemon. We added some red pepper and a little parmesan to give it some sort of flavor. On a positive - our small kids loved it. Read More
20 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/14/2016
This is pretty good. I sautéed the chicken with the onion and added some hot peppers and ginger. I also added some green cauliflower. Serve over rice noodles for a gluten free alternative. thank you for the recipe. Read More
(9)
Rating: 4 stars
06/14/2016
This is pretty good. I sautéed the chicken with the onion and added some hot peppers and ginger. I also added some green cauliflower. Serve over rice noodles for a gluten free alternative. thank you for the recipe. Read More
(9)
Rating: 4 stars
10/04/2016
Chicken in a small amount of chicken broth cover and powch. Then cube etc. I do like hot peppers. Read More
(2)
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Rating: 3 stars
10/09/2016
The broth was absorbed completely by the pasta so there was none when you ate it. Dont know if rice noodles would be better. Also I would increase the coriander. It was not spice flavored enough. I added a little lite soy sauce to my bowl. Needs some tweaks. Read More
Rating: 5 stars
10/25/2016
I love it. Read More
Rating: 3 stars
04/15/2017
Pretty bland & unexciting. I didn't read the reviews until afterward and I realize that a lot of the positive reviewers drastically changed the recipe. I couldn't really taste the coriander or the lemon. We added some red pepper and a little parmesan to give it some sort of flavor. On a positive - our small kids loved it. Read More
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Rating: 4 stars
10/06/2016
This was a very light pasta and very good. I baked the chicken and also pan cooked leeks instead of using chives as a garnishort and then garnished the top with fresh parmesean. Read More
Rating: 4 stars
10/14/2016
Here is what I did to try to help this recipe based on the reviews. First I did not boil the chicken. I seasoned the raw chicken with the coriander and just sautéed it. Then I removed the chicken from the pan and cooked the veggies in the chicken broth (I used snow peas and broccoli). I seasoned the veggies with lemon pepper and a lemon herb seasoning blend. I let them cook covered for about 10 minutes before adding the chicken back in (and added the lemon juice at this point). This dish turned out delightfully tasty. We seasoned with salt pepper and crushed red pepper flakes before eating and my boyfriend said it was good; I too thought it was good! And both of my kids ate theirs (sans red pepper flakes). At ages 5 and 7 that's always a good sign for any recipe.;) It was a very fresh-feeling dish with just the right amount of subtle (but sufficient) flavor. Read More
Rating: 5 stars
10/23/2016
delicious! never had anything like this before and it was a hit with my whole family Read More
Rating: 4 stars
11/08/2016
The first time I try a new recipe I like to make as is. It was pretty tasty but I do think it needs a little more of a kick to it so I would either add red pepper flakes or perhaps stir some siracha sauce into the broth. Read More