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Stir-Fried Chicken and Noodles

1/2 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.

Recipes: Back to Main Dishes | Back to Main Menu

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