Chicken And/or Tofu Stir-fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 cup chicken broth
• 3 tablespoons light soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon cornstarch
• 2 teaspoons gingerroot, peeled and minced
• 1 1/2 teaspoons garlic, minced
• 1/2 teaspoon red pepper flakes (optional) or 1/2 teaspoon tabasco sauce (optional)
• 1 lb boneless chicken, cut in thin strips
• 14 ounces firm tofu, cubed (optional)
• 1 cup snow peas or 1 cup sugar snap pea, cut into 1-inch pieces
• 12 ounces spaghetti
• 1/2 cup green onion, chopped

Recipe

• 1 in a small bowl, whisk together first nine ingredients and set aside.
• 2 in large skillet over medium-high heat saute chicken in a small amount of olive oil until meat is cooked through or tofu is lightly browned. remove from skillet and set aside.
• 3 add snow peas or sugar snap peas to skillet. add soy sauce mixture and bring to a boil, stirring frequently. reduce heat and simmer until sauce thickens, approximately 3 minutes.
• 4 mix in cooked spaghetti and green onions. top with chicken/tofu and serve immediately.
• 5 variation: add other vegetables according to the length of time needed to cook until crisp-tender. add first: thinly sliced carrots. next: sliced, peeled broccoli stems, onions, bell pepper strips, asparagus, chopped swiss chard stems, cabbage. next: broccoli florets, along with soy sauce mixture. next: sliced mushrooms and summer squash. last: fresh greens like spinach. you can use any combination of the vegetables listed above.