Stir-Fried Chicken And Noodles - cooking recipe

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

Preparation

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