“This is a recipe I got out of a newspaper a few years ago, we make it often and enjoy it everytime.”
READY IN:
1hr
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine first seven ingredients; set aside 3/4 cup.
  2. Place chicken in remaining marinade.
  3. Refrigerate 30 minutes.
  4. Drain chicken and discard marinade.
  5. Stir-fry chicken in 2 teaspoons oil until no longer pink.
  6. Remove and keep warm.
  7. Stir-fry broccoli and carrots in remaining oil.
  8. Add cabbage and peas.
  9. Stir-fry until tender crisp.
  10. Meanwhile cook pasta according to directions.
  11. Combine cornstarch and reserved marinade; add to vegetable mixture.
  12. Bring to a boil; stir and cook until thickened.
  13. Add drained pasta and chicken to mixture; cook until heated through.

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