Ingredients:
1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup white wine or 1/4 cup additional chicken broth
3 -4 cloves garlic, minced
1/8 teaspoon ground ginger ( or more to taste)
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes (optional)
3/4 lb boneless skinless chicken breasts, cut into strips
4 teaspoons oil, divided
2 cups fresh broccoli florets
2 cups julienned carrots
2 cups shredded Chinese cabbage or 2 cups napa cabbage
1 cup fresh snow peas or 1 cup frozen snow peas, cut into 1 inch pieces
6 ounces spaghetti, broken in half
2 teaspoons cornstarch
Directions:
Combine first seven ingredients in bowl; set aside 3/4 cup of mixture.
Place chicken in large resealable plastic bag and add remaining marinade.
Seal bag and turn to coat; refrigerate for half an hour.
Drain and discard marinade from chicken.
In large, nonstick skillet or wok, stir-fry chicken in 2 tsp oil until no longer pink (3-5 minutes).
Remove chicken from pan, and stir-fry broccoli and carrots in remaining oil for 6 minutes.
Add cabbage and peas;stir-fry for 3 minutes longer, until veggies are crisp-tender.
Meanwhile cook pasta according to package directions.
Combine cornstarch and reserved marinade, and mix until smooth; add to veggie mixture.
Bring to a boil; cook and stir for 2 minutes, or until thickened.
Drain pasta; stir into veggie mixture.
Return chicken to pan and cook until heated through.
Servings: 4-6
Time preparation: 60 min.
Time total: 75 min.