Chicken And Noodle Stir-fry

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1/3 cup soy sauce
• 1/4 cup wine or 1/4 cup additional chicken broth
• 3 -4 cloves garlic, minced
• 1/8 teaspoon ground ginger (or more to taste)
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon crushed red pepper flakes (optional)
• 3/4 lb boneless skinless chicken breast, cut into strips
• 4 teaspoons oil, divided
• 2 cups fresh broccoli florets
• 2 cups julienned carrots
• 2 cups shredded chinese cabbage or 2 cups napa cabbage
• 1 cup fresh snow peas or 1 cup frozen snow peas, cut into 1 inch pieces
• 6 ounces spaghetti, broken in half
• 2 teaspoons cornstarch

Recipe

• 1 combine first seven ingredients in bowl; set aside 3/4 cup of mixture.
• 2 place chicken in large resealable plastic bag and add remaining marinade.
• 3 seal bag and turn to coat; refrigerate for half an hour.
• 4 drain and discard marinade from chicken.
• 5 in large, nonstick skillet or wok, stir-fry chicken in 2 tsp oil until no longer pink (3-5 minutes).
• 6 remove chicken from pan, and stir-fry broccoli and carrots in remaining oil for 6 minutes.
• 7 add cabbage and peas;stir-fry for 3 minutes longer, until veggies are crisp-tender.
• 8 meanwhile cook pasta according to package directions.
• 9 combine cornstarch and reserved marinade, and mix until smooth; add to veggie mixture.
• 10 bring to a boil; cook and stir for 2 minutes, or until thickened.
• 11 drain pasta; stir into veggie mixture.
• 12 return chicken to pan and cook until heated through.