Stir-Fried Chicken and Noodles

By Totlxtc

Ingredients

• 1/2 * 1/2 cup chicken broth
• 1/3 * 1/3 cup reduced-sodium soy sauce
• 1/4 * 1/4 cup white wine or additional chicken broth
• 2 * 2 garlic cloves, minced
• 1/4 * 1/4 teaspoon ground ginger
• 1/4 * 1/4 teaspoon pepper
• 1/8 * 1/8 teaspoon crushed red pepper flakes
• 3/4 * 3/4 pound boneless skinless chicken breasts, cut into strips
• 4 * 4 teaspoons canola oil, divided
• 2 * 2 cups broccoli florets
• 2 * 2 cups julienned carrots
• 2 * 2 cups shredded Chinese or napa cabbage
• 1 * 1 cup fresh or frozen snow peas, cut into 1-inch pieces
• 6 * 6 ounces spaghetti, broken
• 2 * 2 teaspoons cornstarch

Details

Servings 6

Preparation

Step 1

* 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. Yield: 6 servings.


Nutritional Analysis: One serving (1-1/3 cups) equals 258 calories, 5 g fat (1 g saturated fat), 33 mg cholesterol, 672 mg sodium, 32 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 vegetable, 2 very lean meat, 1-1/2 starch, 1/2 fat.