Ingredients

1/2 lb spaghettini; or thin noodles
4 c broccoli florets
2 carrots; julienned
1 tb vegetable oil
1 tb ginger root; minced
3 cl garlic; minced
3/4 lb boneless skinless chicken
-breasts
1/4 c fresh coriander
1 ***sauce***
1/2 c chicken stock
3 tb rice vinegar
3 tb soy sauce
3 tb peanut butter
1 tb sugar; or honey
1 tb sesame oil
1 1/2 ts hot pepper sauce

Instructions

Cut chicken into strips across the grain.

Whisk together sauce ingredients. Set aside. In large pot of boiling
water, cook noodles for 5 minutes. Add broccoli and carrots; cook for 3 to
3 minutes or until noodles are tender but firm. Drain and set aside. In
large nonstick skillet or wok, heat oil over high heat; stir-fry ginger
and garlic for 30 seconds. Add chicken; stir-fry for 3 to 5 minutes or
until no longer pink inside. Stir sauce; add to skillet and bring to boil.
Remove from heat; toss with noodles and vegetables. Sprinkle with
coriander. Serve in large bowls. Makes 4 servings.