Stir-Fried Chicken and Noodles1/2 cup chicken broth 1/3 cup soy sauce 1/4 cup white wine or additional chicken broth 2 garlic cloves, minced 1/4 tsp. ground ginger 1/4 tsp. pepper 1/8 tsp. red pepper flakes 3/4 lb. boneless chicken breasts, cut into strips 4 tsp. canola oil, divided 2 cups broccoli florets 2 cups julienned carrots 2 cups shredded chinese or napa cabbage 1 cup fresh snow peas, cut into 1-inch pieces 6 oz. spaghetti, broken 2 tsp. cornstarch Combine first seven ingredients; set aside 3/4 cup. Place chicken in remaining marinade. Refrigerate 30 minutes. Drain chicken and discard marinade. Stir-fry chicken in 2 tsp. oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrots in remaining oil. Add cabbage and peas. Stir-fry until tender crisp. Meanwhile cook pasta according to directions. Combine cornstarch and reserved marinade; add to vegetable mixture. Bring to a boil; stir and cook until thickened. Add drained pasta and chicken to mixture; cook until heated through. Makes six servings. |
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