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Stir-Fried Chicken and Noodles

"I live in a university town that draws students from many different cultures...and I frequently come across the tasty native dish like this Chinese one," says Stacey Nutt of Ames, Iowa.
  • Total Time
    Prep: 10 min. + marinating Cook: 30 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup chicken broth
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup white wine or additional chicken broth
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 3/4 pound boneless skinless chicken breasts, cut into strips
  • 4 teaspoons canola oil, divided
  • 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
  • 6 ounces spaghetti, broken
  • 2 teaspoons cornstarch

Directions

  • 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.
Nutrition Facts
1-1/3 cups: 258 calories, 5g fat (1g saturated fat), 33mg cholesterol, 672mg sodium, 32g carbohydrate (0 sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
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