Stir-Fried Chicken and Noodles

• 12 cup chicken broth
• 13 cup reduced sodium soy sauce
• 14 cup white wine or 14 cup additional chicken broth
• 2 garlic cloves, minced
• 14 teaspoon ground ginger
• 14 teaspoon pepper
• 18 teaspoon red pepper flakes, crushed
• 34 lb boneless skinless chicken breast, cut into strips
• 4 teaspoons canola oil
• 2 cups broccoli florets
• 2 cups carrots, julienned
• 2 cups Chinese cabbage or 2 cups napa cabbage, shredded
• 1 cup fresh snow pea, cut into 1-inch pieces
• 6 ounces spaghetti, broken
• 2 ounces cornstarch

1. In a bowl, combine the first 7 ingredients.
2. Set aside 3/4 cup.
3. Place chicken in a resealable plastic bag; add remaining marinade.
4. Refrigerate for 30 minutes.
5. Drain and discard mariinade.
6. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink.
7. Remove and keep warm.
8. Stir-fry broccoli and carrots in remaining oil for 6 minutes.
9. Add cabbage and peas; stir-fry for 3 minutes longer or until veggies are tender-crisp.
10. Meanwhile, cook pasta according to package directions.
11. Combine cornstarch and reserved marinade until smooth; add to vegetable mixture.
12. Bring to a boil; cook and stir for 2 minutes or untl thickened.
13. Drain pasta; stir into vegetable mixture; Return chicken to the pan; cool adn stir until heated through.

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

Taken from www.food.com/recipe/stir-fried-chicken-and-noodles-412511 (may not work)