Ingredients
1/2 cup chicken broth1/3 cup reduced-sodium soy sauce1/4 cup white wine or additional chicken broth2 garlic cloves, minced1/4 teaspoon ground ginger1/4 teaspoon pepper1/8 teaspoon crushed red pepper flakes3/4 pound boneless skinless chicken breasts, cut into strips4 teaspoons canola oil, divided2 cups broccoli florets2 cups julienned carrots2 cups shredded Chinese or napa cabbage1 cup fresh or frozen snow peas, cut into 1-inch pieces6 ounces spaghetti, broken2 teaspoons cornstarch
Preparation
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.
Drain and discard marinade. In a large nonstick skillet 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.
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.
