12 oz. package uncooked spaghetti
3 tablespoons canola oil, divided
4 skinless, boneless chicken breasts, cut into 1/2" slices
1 cup chicken broth
1/3 cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon olive oil
2 tablespoons cornstarch
1 tablespoon freshly ground ginger
1/2 teaspoon black pepper
1 cup onion, chopped
2 cups cabbage, chopped
1 carrot, peeled and jullienned
1 small zucchini, chopped
2 celery stalks, sliced
2 garlic cloves, minced
7 oz. can bean sprouts, drained
Cook spaghetti according to package directions to al dente, 8-9 minutes. Drain, and sprinkle with 1 tablespoon canola oil. Cover and set aside.
Meanwhile, in large skillet, heat 2 tablespoons canola oil and cook chicken until browned, 6-7 minutes. Remove from skillet and set aside.
While chicken is cooking, whisk together in small bowl, broth, soy sauce, brown sugar, rice vinegar, olive oil, cornstarch, fresh ginger, and black pepper. Set aside.
In skillet, cook onion, cabbage, carrots, zucchini, celery, and garlic until tender 2-3 minutes, adding more oil if needed. Add broth mixture to vegetables and cook, stirring until sauce thickens. Add chicken and pasta, tossing to coat. Serves 4-6.
Recommended Wine: Sterling Sauvignon Blanc 2013
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