First take a look in your fridge and pantry for ingredients
and then take a trip to the store for the remaining items:
½ cup chicken broth
1/3 cup soy sauce
¼ cup white wine or additional chicken broth (I used broth)
2 garlic cloves minced
¼ teaspoon ground ginger (I found fresh ginger root for 99
cents at Grocery Outlet)
¼ teaspoon pepper
1/8 teaspoon crushed red pepper flakes
¾ pound skinless boneless chicken breast halves, cut into
strips
4 teaspoons canola oil
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese or napa cabbage
1 cup fresh or frozen snow peas cut into 1 inch pieces
A handful of scallions
6 ounces spaghetti or chow mien noodles
2 teaspoons cornstarch
After gathering all the ingredients together, combine the
first seven ingredients to make your marinade. Set aside ¾ cup of this mix for
later.
Put the chicken (in strips or chunks) in a large ziplock bag
and pour in the marinade. Mix the marinade so it coats all pieces. Refrigerate
for 30 minutes.
After a half an hour, remove the bag and pour out the
marinade. Add the chicken to a large nonstick skillet or wok with 2 teaspoons
of oil. Cook for 3-5 minutes or until no longer pink. Remove and keep warm.
Stir fry the broccoli and carrots in the remaining oil for 6
minutes. I broke the broccoli into really small pieces to help it mix in a
little better. Add cabbage and peas and continue cooking for three minutes
longer or until the veggies or crisp tender. Meanwhile cook the pasta according
to directions. I used chow mien and cooked for 3 minutes then drained.
Combine cornstarch and remaining marinade you set aside,
stir until smooth. Add to the vegetable mixture and bring to a boil. Cook and
stir for 2 minutes or until sauce thickens. After draining pasta, pour into
vegetable mixture and stir. Add some chopped scallions if you like. Return
chicken to the pan, stir and heat until warm.
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