Stir-Fried Chicken And Noodles

• 1/2 cup chicken broth
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup white wine or additional chicken broth
• 2 garlic cloves, minced
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 3/4 pound boneless skinless chicken breasts, cut into strips
• 4 teaspoons canola oil, divided
• 2 cups broccoli florets
• 2 cups julienned carrots
• 2 cups shredded Chinese or napa cabbage
• 1 cup fresh or frozen snow peas, cut into 1-inch pieces
• 6 ounces spaghetti, broken
• 2 teaspoons cornstarch

1. In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes.
2. Drain and discard marinade. In a
3. or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions.
4. Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.

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

Taken from www.tasteofhome.com/recipes/stir-fried-chicken-and-noodles/ (may not work)