Stir-Fried Chicken and Noodles

Submitted by Chef mariajane

"I think this will be a favorite of yours once you have tried it - so delicious and very easy to put together."

 

• Ready In: 20mins
• Ingredients: 15
• Serves: 6

ingredients

• 1⁄2 cup chicken broth
• 1⁄3 cup reduced sodium soy sauce
• 1⁄4 cup white 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

directions

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.