Stir-Fried Chicken and Noodles |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a recipe I got out of a newspaper a few years ago, we make it often and enjoy it everytime. 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.
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