Week days are always busy, breakfast is taken in a hurry and dinner is almost always ordered take-out. Here is a simple dish prepared in short time and healthy with all the delicious vegetables added. The ingredients makes a delicious dish.

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Ingredients

• 1 pack spaghetti noodles.
• 3 tbsps low  soy sauce
• 2 tbsps hoisin sauce
• 1 tsp sesame oil
• 1 tbspn light brown sugar
• 1 tbspn rice wine vinegar
• 2 tbspn oil
• 1/2kg boneless skinless chicken thighs, cut into bite sized pieces
• 2 cups mixed vegetables, I used a mix of broccoli, carrots and baby corn
• 1 small red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ginger
• Sesame seeds, to garnish (optional)

Method

1. Cook the noodles according to package instructions. Drain and set aside. In a small bowl combine soy sauce, hoisin sauce, sesame oil, brown sugar and rice wine vinegar, set aside.
2. Heat 1 tablespoon of oil in a large skillet or wok. Add chicken  and cook until browned and cooked through, 4-5 minutes. Transfer the chicken to a plate and set aside.
3. Add the other tablespoon of olive oil to the wok then add the mixed vegetables and bell pepper. Sauté for 2-3 minutes or until tender.
4. Add the sauce to the pan along with the cooked chicken and cooked noodles.
5. Toss everything together and serve immediately with sesame seeds for garnish, if desired.

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