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Serves 4
1/2
cup chicken stock
1/3 cup oil
2 tablespoons soy sauce
2 cloves
minced garlic
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1/4
teaspoon dried chilies
4 chicken breasts
4 cups Broccoli flowerets
1 red pepper
1 medium chopped onion
12 ounces egg noodles
salt
and black pepper to taste
Combine chicken stock, half of oil, soy
sauce, garlic, cornstarch, ginger and chilies.
Skin and bone chicken
breasts. Place in mixture. Stir to coat evenly. Set aside.
Cut red pepper
into strips. Heat remaining oil in a skillet. Drain chicken breasts and brown
on both sides. Cook pasta according to standard directions.
Transfer
chicken to a warm platter. Add vegetables to skillet. Cook until tender.
Pour soy mixture over vegetables. Stir until sauce thickens. Season to
taste with salt and pepper. Toss drained noodles in sauce. Place chicken
breasts on top and serve hot.
