Sweet & Sour Chicken w/ lo mein

Chinese night again! We love chinese food, so making it where we can have it - AND it not be bad for us - is wonderful! This was really great, especially the chicken! If you don't watn to use the "pasta" that is used in this recipe - replace it with wheat angel hair pasta. No problem! We baked egg rolls to go with this - frozen 80 calorie egg rolls -- nothing fancy :)

1/3 cup low-sodium soy sauce
2 tbsp raw honey
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 tsp crushed red pepper flakes
1 1/4 lb boneless, skinless chicken breasts (about 4 breasts), chopped into 1-inch pieces
1 medium red bell pepper, cut into 1-inch chunks (about 1 cup)
1 medium green bell pepper, cut into 1-inch chunks (about 1 cup)
1 small yellow onion, chopped (about 3/4 cup)

In a small bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes. Place chicken in a large shallow dish. Pour soy sauce mixture over chicken, tossing gently. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Heat a large nonstick skillet over medium-high heat. Add chicken and marinade and sauté for 5 minutes or until chicken is cooked through. Add bell peppers and onion and cook for 5 minutes or until vegetables are slightly tender. Enjoy!