Source: dLife

A delicious medley of chicken, cabbage, and radishes, served over angel hair pasta.

Servings

1 cup orange juice
2 tbsp low sodium soy sauce
2 tbsp honey
1.25 lb boneless skinless chicken breasts , cut into thin strips
4.5 oz Pasta, angel hair, dry, package
1 cooking spray
0.5 cup fresh cilantro , chopped
3 tbsp rice vinegar
1.5 cup cold water
3 cup Pea Pods, Chinese snow, fresh, whole , trimmed
6 cup napa cabbage , thinly sliced
8 oz Radishes, fresh , 1 cup, sliced
0.25 cup fresh chopped green onion
2 tbsp sliced almonds , chopped, toasted

1 In a large heavy duty zip top plastic bag, combine orange juice, soy sauce, and honey then add chicken. Seal bag, and turn bag to coat chicken. Marinate in refrigerator for 1 hour.
2 Prepare pasta according to package directions, omitting salt and fat. Drain and rinse under cold water, drain again.
3 Place in a large bowl, cover and set aside.
4 Remove chicken from marinade, reserving marinade.
5 Coat a wok or large nonstick skillet with cooking spray, place over medium high heat until hot.
6 Add chicken, stir fry 3 to 4 minutes or until chicken is lightly browned.
7 Add marinade to skillet, and bring to a boil. Reduce heat to low, cover and simmer 10 minutes or until chicken is done.
8 Stir in cilantro and vinegar.
9 Pour chicken mixture over pasta, stirring well, set aside.
10 In a medium saucepan bring 1 1/2 cups water to a boil, add snow peas.
11 Cover and cook 3 to 5 minutes or until crisp tender, drain and place in a large bowl. Cool slightly.
12 Add cabbage, radishes, and green onions to snow peas, tossing well.
13 Arrange mixture evenly on 6 individual serving plates.
14 Spoon pasta mixture evenly over cabbage mixture, sprinkle with almonds.