Stir-Fried Chicken And Noodles

• 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

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.

chicken broth, soy sauce, white wine, garlic, ground ginger, pepper, red pepper, chicken breast, canola oil, broccoli florets, carrots, shredded chinese cabbage, fresh snow, cornstarch

Taken from www.food.com/recipe/stir-fried-chicken-and-noodles-52230 (may not work)