8 ounces thin spaghetti ½ cup cooked chicken strips - below(I used more) 4 cloves garlic, crushed ½ cup fat free chicken broth 3 green onions, minced
1. Cook the noodles according to package directions or until just tender. Drain in a colander and rinse with cold water. Set, aside. 2. Lightly coat a nonstick wok or frying pan with cooking spray and place over medium heat. Add the garlic and sauté until it begins to brown. 3. Add the noodles, chicken and broth to the pan. Mix together thoroughly. 4. Garnish with green onion and serve warm or cold.
Cooked Chicken Strips
8 ounces of boneless, skinless chicken breast 1-teaspoon canola oil
1. To prepare the marinade, combine the cornstarch, water, soy sauce, wine, and oil in a medium bowl and stir until the cornstarch has dissolved. Add the garlic, ginger, and sesame seeds. Set aside. 2. To make the meat easier to slice, let harden a little in the freezer for about 30 minutes. Slice the chilled meat against the grain into thin 1-inch strips. Place the strips in the marinade, toss to coat and refrigerate at least 1 hour or overnight. 3. Lightly coat a nonstick wok or frying pan with cooking spray. Add the canola oil and place over medium-high heat. When the oil is hot, add the marinated strips and stir-fry for 1 to 2 minutes. Add 2 tablespoons of water and cook another minute. 4. Use immediately or transfer the cooked strips to an airtight container and refrigerate. The will stay fresh for three or four days.