3 boneless skinless chicken breasts
1/2 lb snow peas (I used frozen ones)
1 C carrots, cut julienne (thin sticks)
1 1/2 C cooked spaghetti, break in half before cooking or chinese noodles (tomoshiraga somen)
1 1/4-2 t cornstarch
1 t sugar
2 t water
1/3 C chicken broth
1 T soy sauce or oyster sauce
4 cl garlic, finely chopped (I just crushed it)
2 t fresh gingerroot, finely chopped (I think I used 1 t of ginger powder, since the powder is stronger in flavour...might need to do to taste)
1/2 C bean sprouts (optional)
Cut chicken in small strips. Heat a large sauce pan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until pasta is al dente. Remove from heat and drain. Mix cornstarch, sugar and water. Mix remaining ingred. And stir together with the cornstarch mixture.
Spray a skillet or wok with cooking spray and heat over medium heat. Add chicken and stir fry about 2 minutes or until chicken is white. Stir in broth mixture, add veggies and pasta and continue to cook another 2 minutes.
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