Ingredients
- 8 cups water
- 1 tsp salt
- 6 0z. Spaghetti, broken into thirds
- 2 tsp. Cooking oil
- 3/4 lb. Boneless, skinless chicken breast halves, thinly sliced
- 1 cup Sliced carrot
- 1 cup sliced onion
- 2 tsp. Finely grated ginger root
- 1 garlic clove, minced (or 1/4 tsp powder)
- 1 (14 oz.) Can of cut baby corn, drained
- 1 cup Chopped fresh asparagus (1 inch pieces)
- 1 cup Small broccoli florets
- 1 cup fresh bean sprouts
- 1/2 cup sliced green onion
- 1/4 cup chicken broth
- 2 tbsp. Soy sauce
- 2 tsp. Sesame oil
Preparation
Step 1
Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot.
Heat large frying pan or wok on medium-high until very hot. Add cooking oil. Add chicken. Stir-fry for about 3 minutes until no longer pink. Transfer to medium bowl. Cover to keep warm.
Reduce heat to medium. Add next 4 ingredients to same frying pan. Stir-fry for 2 minutes.
Add next 3 ingredients. Stir-fry for about 3 minutes until vegetables are tender-crisp.
Add remaining 5 ingredients, chicken and pasta. Stir-fry for 1 to 2 minutes until combined and heated through. Makes about 9 cups
Note: 1 cup 209 Calories; 3.6 g Total Fat; 22 mg Cholesterol; 32 g Carbohydrate; 3 g Fibre; 15 g Protein, 379 mg Sodium