Spaghetti Chicken Stir-Fry
Ingredients of Spaghetti Chicken Stir-Fry
Water 7 cups 2 L Salt 1 tsp. 5 mL Spaghetti,broken into thirds 6 oz. 170 g Cooking oil 2 tsp. 10 mL Boneless,skinless chicken breast halves,thinly sliced 3/4 lb. 340 g Sliced carrot 1 cup 250 mL Sliced onion 1 cup 250 mL Finely grated gingerroot 2 tsp. 10 mL Garlic clove, minced 1 1 Can of cut baby corn, drained 14 oz. 398 mL Chopped fresh asparagus 1 cup 250 mL Small broccoli florets 1 cup 250 mL Fresh bean sprouts 1 cup 250 mL Sliced green onion 1/2 cup 125 mL Prepared chick broth 1/4 cup 60 mL Soy sauce 2 tbsp. 30 mL Sesame oil (for flavour) 2 tsp. 10 mLHow to Spaghetti Chicken Stir-Fry
Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 10 to 12 minutes ,stirring occasionally, until tender but firm. Drain. Return to same pot.
Heat large frying pan or wok on medium-high until very hot. Add cooking oil Add chick. Stir-fry for about 3 minutes until no longer pink. Transfer to medium bowl. Cover to keep warm.
Reduce heat to medium. Add mext 4 ingredients to same frying pan .Stir-fry for 2 minutes.
Add next 3 ingredients. Stir-fry for about 3 minutes until vegetables are tender-crisp.
Add remaining 5 ingredients, chicken and pasta. Stir-fry for 1 to 2 minutes until combinedand heated through. Makes about 9 cups (2.25 L)
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