Chicken stir-fry italian

Yield: 1 Servings

Measure Ingredient
1 pounds Spaghetti
1 pounds Boneless; skinless chicken breast
1 teaspoon Salad oil
1 cup Thinly sliced onion
½ cup Thinly sliced carrots
1 cup Broccoli flowerets
1 cup Cauliflowerets
8 ounces Fresh mushrooms; sliced
1 tablespoon Dried parsley
1 teaspoon Garlic salt
½ teaspoon Pepper
1 tablespoon Low-salt soy sauce
3 tablespoons Cornstarch
2 tablespoons Water

Notes: From Hawaiian Electric Kitchen.

Cook spaghetti according to package directions; rinse and drain. Cut chicken into bite-sized pieces. In a wok or skillet, heat the oil. Stir-fry chicken until done; remove and set aside. To wok, add onion, carrots, broccoli, and cauliflower; stir-fry for 1 minute. Add mushrooms and parsley; stir-fry 1 more minute. Return chicken to wok and cook for 2 more minutes. Add garlic salt, pepper, and soy sauce. Combine cornstarch and water. Add to chicken mixture and cook, stirring constantly, until mixture thickens. Toss with cooked spaghetti and serve immediately. Makes 6 servings.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998

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