Stir-fried Chicken And Noodles

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup chicken broth
• 1/3 cup reduced sodium soy sauce
• 1/4 cup wine or 1/4 cup additional chicken broth
• 2 garlic cloves, minced
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1/8 teaspoon red pepper flakes, crushed
• 3/4 lb boneless skinless chicken breast, cut into strips
• 4 teaspoons canola oil
• 2 cups broccoli florets
• 2 cups carrots, julienned
• 2 cups chinese cabbage or 2 cups napa cabbage, shredded
• 1 cup fresh snow pea, cut into 1-inch pieces
• 6 ounces spaghetti, broken
• 2 ounces cornstarch

Recipe

• 1 in a bowl, combine the first 7 ingredients. set aside 3/4 cup.
• 2 place chicken in a resealable plastic bag; add remaining marinade. refrigerate for 30 minutes. drain and discard mariinade.
• 3 in a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. add cabbage and peas; stir-fry for 3 minutes longer or until veggies are tender-crisp.
• 4 meanwhile, cook pasta according to package directions.
• 5 combine cornstarch and reserved marinade until smooth; add to vegetable mixture. bring to a boil; cook and stir for 2 minutes or untl thickened.
• 6 drain pasta; stir into vegetable mixture; return chicken to the pan; cool adn stir until heated through.