| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 1 | Servings | |
INGREDIENTS
| 1 | lb | Spaghetti |
| 1 | lb | Boneless; skinless chicken breast |
| 1 | ts | Salad oil |
| 1 | c | Thinly sliced onion |
| 1/2 | c | Thinly sliced carrots |
| 1 | c | Broccoli flowerets |
| 1 | c | Cauliflowerets |
| 8 | oz | Fresh mushrooms; sliced |
| 1 | tb | Dried parsley |
| 1 | ts | Garlic salt |
| 1/2 | ts | Pepper |
| 1 | tb | Low-salt soy sauce |
| 3 | tb | Cornstarch |
| 2 | tb | Water |
INSTRUCTIONS
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@juno.com (Nadia I Canty) on Mar 25, 1998
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