Recipe By: Anne Lindsay’s Light Kitchen
Serving Size: 4
Preparation Time: 20Min
1/2 cup – 4fl oz chicken broth
3 tablespoons – 1 1/2fl oz rice vinegar
3 tablespoons – 1 1/2fl oz soy sauce
1 tablespoon – 1/2 oz granulated sugar
1 tablespoon – 1/2fl oz olive oil
1 1/2 teaspoons chilli paste or hot pepper sauce
1/2 pound spaghettini
4 cups broccoli florets
2 carrots — julienned
1 tablespoon olive oil
1 tablespoon ginger — minced
3 cloves garlic — minced
3/4 pound boneless chicken — cut in thin stri
1. Sauce: whisk together broth, vinegar, soy sauce, sugar, oil and chilli paste. Set aside.
2. Cook noodles for 5 minutes. Add broccoli and carrots; cook for 2 to 3 minutes or until noodles are tender yet firm. Drain and set aside.
3. In large non-stick skillet, heat oil over high heat; stir-fry ginger and garlic for 30 seconds. Add chicken; stir-fry for 3 to 5 minutes or until no longer pink inside.
4. Stir sauce; add to skillet and bring to boil. Remove from heat; toss with noodles and vegetables. Serve in large bowls.
