Ingredients Jump to Instructions ↓

  1. 1 pounds Spaghetti

  2. 1 pounds Boneless; skinless chicken breast

  3. 1 teaspoon Salad oil

  4. 1 cup Thinly sliced onion

  5. cup Thinly sliced carrots

  6. 1 cup Broccoli flowerets

  7. 1 cup Cauliflowerets

  8. 8 ounces Fresh mushrooms; sliced

  9. 1 tablespoon Dried parsley

  10. 1 teaspoon Garlic salt

  11. teaspoon Pepper

  12. 1 tablespoon Low-salt soy sauce

  13. 3 tablespoons Cornstarch

  14. 2 tablespoons Water

Instructions Jump to Ingredients ↑

  1. Notes: From Hawaiian Electric Kitchen.

  2. 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.

  3. Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998


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