var sid = 454; var aid = 3;
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.
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