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Chicken Stir-Fry with Whole Wheat Noodles

United States

dinner

Chef Paula Romero

hrs: 0 | mins: 4

Ingredients:
1 cup beef broth;
1/3 cup soy sauce;
2 Tbsp cornstarch:
1 lb of chicken breast cut into thin strips;
1 garlic clove;
1 tsp finely chopped ginger;
2 tbsp canola or vegetable oil
1 cup of carrots cut into thin strips;
6 shiitake mushrooms;
2 cups napa cabbage cut into medium strips;
3 green onions cut into 1 inch pieces;
1 cup cooked whole-wheat pasta

Procedure:
1. Combine the cornstarch with soy sauce and add to the beef broth, set aside.
2. Marinate the chicken with garlic and ginger, set aside.
3. Cut the veggies into thin slices, set aside.
4. Bring a skillet up to high heat, add 1 tbsp oil and stir fry the chicken for about 4 minutes. Remove and keep warm.
5. Add the remaining tbsp of oil and saute the veggies, starting with the ones that take longer to cook.
6. Once all veggies are all combined, add the sauce to the skillet and mix well.
7. Return the chicken to the pan, add the cooked pasta and continue mixing until all ingredients are well combined.

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