Chicken and Veggie Noodle Stirfry

Very tasty, quick dish! 

Marinade:
1-1/2 c. chicken broth
2/3 c. low sodium soy sauce
4-5 garlic cloves, minced
1/2 tsp ground ginger
1/4 tsp black pepper
1/4 tsp crushed red pepper

1-1/2 TBS cornstarch
3 large chicken breasts, boneless/skinless, cut into thin strips/chunks

Olive oil
5-6 cups shredded cabbage
2 cups asparagus pieces or broccoli
2 cups celery slices
1 package maifun noodles, or 1 package broken spaghetti noodles  (use GF noodles if desired)

Combine marinade ingredients in a bowl.  Pour out 1-1/2 cups of marinade.  Add the cornstarch to that and whisk to blend.  Set that aside.  Put chicken into a ziploc bag and pour the remaining marinade on top.  Mix it around and put in the refrigerator to marinate for 30 minutes (or more.)

Meanwhile, cut up veggies.  Cook noodles.

Drain the chicken (throw away marinade) and stir fry it in a little oil for 5-7 minutes until cooked through.  Remove from pan.  Stir fry veggies 5-6 minutes until crisp tender.  Add the reserved cornstarch marinade to the veggies and stir till thickened.  Next add the noodles.  Stir, then add chicken.

Variation on Veggies: 
Julienned-sliced carrots
Chopped broccoli
Sliced onions
Bean sprouts
Snow peas

This recipe was adapted from a Taste of Home recipe.