Stir-Fried Chicken and Noodles

This is a recipe I got out of a newspaper a few years ago, we make it often and enjoy it everytime.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄2 cup chicken broth
• 1⁄3 cup 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
• 3⁄4 lb boneless chicken breast, cut into strips
• 4  teaspoons canola oil, divided
• 2  cups broccoli florets
• 2  cups  julienned carrots
• 2  cups  shredded Chinese cabbage or 2  cups napa cabbage
• 1  cup fresh snow pea, cut into 1 inch pieces
• 6  ounces spaghetti, broken
• 2  teaspoons cornstarch

Directions

1. Combine first seven ingredients; set aside 3/4 cup.
2. Place chicken in remaining marinade.
3. Refrigerate 30 minutes.
4. Drain chicken and discard marinade.
5. Stir-fry chicken in 2 teaspoons oil until no longer pink.
6. Remove and keep warm.
7. Stir-fry broccoli and carrots in remaining oil.
8. Add cabbage and peas.
9. Stir-fry until tender crisp.
10. Meanwhile cook pasta according to directions.
11. Combine cornstarch and reserved marinade; add to vegetable mixture.
12. Bring to a boil; stir and cook until thickened.
13. Add drained pasta and chicken to mixture; cook until heated through.