Stir-Fried Chicken and Noodles

Stir-Fried Chicken and Noodles

Ingredients

1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or additional chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese or napa cabbage
1 cup fresh or frozen snow peas, cut into 1-inch pieces
6 ounces spaghetti, broken
2 teaspoons cornstarch


DIRECTIONS

In a bowl, combine the first seven ingredients; set
aside 3/4 cup.

Place chicken in a large resealable plastic bag;
add remaining marinade. Seal bag and turn to coat;
refrigerate for 30 minutes.

Drain and discard marinade. In a large nonstick
skillet or wok, stir-fry chicken in 2 tsps 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 3 mins longer or
until vegetables are crisp-tender. Meanwhile,
cook pasta according to package directions.

Combine cornstarch and reserved marinade until
smooth; add to vegetable mixture. Bring to a
boil; cook and stir for 2 minutes or until
thickened. drain pasta; stir into vegetable
mixture.

Return chicken to the pan; cook and stir
until heated through.

Yield: 6 servings.