Stir-Fried Chicken and Noodles
Source of Recipe
April/May 2002 Light and Tasty magazine
List of Ingredients
1/2 cup chicken broth
1/3 cup reduced sodium soy sauce
1/4 white wine or additional chicken broth
2 garlic cloves minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes (optional)
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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 Chineese or napa cabbage
1 cup fresh or frozen snow peas, cut into 1 inch pieces
6 ounces spaghetti, broken
2 teaspoons cornstarch
Recipe
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 teaspoons oil for 3-5 minutes or until no longer pink. Remoove and keep warm. Stir fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir fry 3 minutes 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 boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Return chicken to pan; cook and stir until heated through. Yield 6 servings.
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