Loading...Ingredients
Units Scale
- 1/2 cup of chicken broth
- 1/3 cup of reduced sodium soy sauce
- 1/4 cup of white wine or additional chicken broth
- 2 Garlic cloves, minced
- 1/4 Teaspoon ground ginger
- 1/4 teaspoon of pepper
- 1/8 Teaspoon of crushed red pepper flakes
- 3/4 pound of boneless skinless chicken breasts, cut into strips
- 4 Teaspoons canola oil, divided
- 2 cups of broccoli florets
- 2 cups of julienned carrots
- 2 cups of shredded Chinese or Napa cabbage
- 1 cup of fresh or frozen snow peas, cut into 1 inch pieces
- 6 ounces of spaghetti, broken
- 2 Teaspoons of cornstarch
Instructions
- In a bowl, combine the first seven Ingredients; set aside ¾ cup.
- Place chicken in a large resealable plastic bag; add remaining marinade.
- Seal bag and turn to coat; refrigerate for 30 minutes.
- Drain and discard marinade. In a large nonstick skillet or wok, stir fry chicken in 2 teaspoons oil for 3 to 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.
- 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.
Nutrition
- Serving Size: 1.3 cups
- Calories: 258
- Sodium: 672mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 33mg