Title: Chicken Stir-Fry Italian
Categories: None
Yield: 1 Servings

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

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