Friday, January 30, 2009

1/3 cup honey
3/4 cup chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
2 teaspoons soy sauce
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 teaspoons cornstarch
2 skinless, boneless chicken breast halves - 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 (you can also sub regular frozen peas)
6 ounces spaghetti, broken in half

1. In a bowl, whisk together the first eight ingredients; set aside.
2. 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.
3. Add sauce 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.