INGREDIENTS
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3 tablespoons fish sauce
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2 tablespoons low-sodium soy sauce
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4 cloves garlic, minced
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1/2 teaspoon red pepper flakes
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1 small onion, halved and thinly sliced
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1 bell pepper, seeded and chopped
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1 cup sliced mushrooms
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3/4 cup shredded carrots
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8 ounces boneless skinless chicken breasts, cut into bite-sized pieces
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1 13.25-ounce box whole wheat spaghetti
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2 cups water
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2 cups low-sodium chicken broth
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1 tablespoon sesame oil
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2 cups thinly sliced bok choy (leaves and stems)