Stir-Fried Chicken and Noodles
Ready In: 20 mins
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
- In a bowl, combine the first 7 ingredients. Set aside 3/4 cup.
- Place chicken in a resealable plastic bag; add remaining marinade. Refrigerate for 30 minutes. Drain and discard mariinade.
- 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.
- 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 untl thickened.
- Drain pasta; stir into vegetable mixture; Return chicken to the pan; cool adn stir until heated through.
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