2 teaspoons instant chicken broth granules
2 cups boiling water
8 ounces boneless, skinned chicken breasts,
    cut into long, thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
1 tablespoon vegetable oil
3 cloves garlic, peeled and smashed
1 teaspoon chopped fresh ginger
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green peas, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and well drained
4 scallions, chopped

Dissolve broth granules in boiling water in small saucepan. Pour 1/2 cup broth mixture into large skillet. Let remaining liquid in saucepan cool. Bring mixture in skillet to boiling. Add chicken; simmer 5 minutes, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet.

Stir wine, soy and cornstarch in small bowl until smooth. Stir into remaining cooled broth in saucepan.

Heat oil in same skillet over medium-high heat. Add garlic and ginger; cook 30 seconds, stirring. Add cabbage, celery, peas and carrot; cook, stirring, 1 to 2 minutes, until vegetables are crisp-tender. Add chicken and pasta; toss 2 minutes, until heated through. Stir cornstarch mixture in saucepan; add to skillet; cook, stirring, 2 to 3 minutes, until slightly thickened. Top with onion.

Recipe Comments Page 0 of 0

There are currently 0 comments to display.

<>

 

+ Add New Comment

Your Name:


Image verification:



Message: