8 oz whole wheat linguine
3 tsp olive oil
5 TBLS chicken broth
5 TBLS soy sauce
1 1/2 tsp cornstarch
1/8 tsp black pepper
1 TBLS olive oil
2 cloves garlic, pressed
4-5 boneless, skinless chicken breasts, cubed
3 C shredded cabbage (green or purple)
3 carrots, shredded
1 1/2 C fresh mushrooms, sliced
1 onion, chopped
Cook pasta according to package directions. Transfer pasta to a large bowl, add the 3tsp oil and toss until coated. In a small bowl, stir together the broth, soy sauce, cornstarch and pepper; set aside.
In a skillet or wok, heat olive oil over medium-high heat. Add garlic and stir fry for 30 seconds.
Add chicken and cook until no longer pink inside. Remove chicken from wok and keep warm.
Add cabbage, carrots, mushrooms, and onions to the wok and continue to stir-fry until cabbage is "done to your liking." Add broth mixture to the skillet, mix well and return chicken too; mix and heat through.
I always think the veggies look so pretty cooking in the wok!
And here is a picture of it with the green cabbage as well!