Ingredients
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1/2 cup chicken broth
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1/3 cup soy sauce
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1/4 cup white wine or 1/4 cup additional chicken broth
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2 garlic cloves, minced
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1/4 teaspoon ground ginger
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1/4 teaspoon pepper
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1/8 teaspoon red pepper flakes
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4 teaspoons canola oil, divided
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2 cups broccoli florets
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2 cups julienned carrots
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2 cups shredded Chinese cabbage or 2 cups napa cabbage
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6 ounces spaghetti, broken
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2 teaspoons cornstarch
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3/4 lb boneless chicken breast, cut into strips
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1 cup fresh snow pea, cut into 1 inch pieces
Instructions
- 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.