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1
For the marinade, in a medium size bowl, add the soy sauce, sesame oil, fish sauce, garlic, and Serrano pepper.
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2
Set aside.
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3
Cut the chicken breasts into thin slices.
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4
Add the chicken to the marinade.
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5
Let the chicken marinate for at least 30 minutes if you have the time.
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6
Chop the baby bok choy into fairly large pieces.
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7
Cut the tips off of each end of the Chinese pea pods.
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8
Slice the carrots with a diagonal cut (about 1/2 inch thick).
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9
Cut the green onions into large pieces, making about 5 or 6 cuts for each green onion (include the green sections as well).
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10
Cut the red bell pepper into very thin strips.
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11
Set aside the vegetables for just a moment while you boil water for the pasta.
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12
Add the pasta to the boiling water.
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13
While the pasta is cooking, heat a large skillet on medium heat and add the olive oil.
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14
Add the carrots, green onions, and red bell pepper to the skillet and stir them into the olive oil.
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15
Next, add the chicken and all of the marinade to the skillet with the veggies.
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16
Stir the veggies and chicken together.
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17
Add the bok choy and Chinese pea pods.
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18
Continue stirring until the chicken is thoroughly cooked.
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19
About the same time that the chicken stir fry is done cooking, the pasta should be ready.
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20
Drain the pasta and serve with the stir fry ingredients.
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21
Top with the cashews and cilantro.
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22
Add a couple dashes of soy sauce if you like.
