This was so good! Everyone enjoyed it - even the kids (the cabbage was their favorite part?!?!)! The recipe I adapted this from also called for mushrooms and onions, which I left out.
6 ounces angel hair pasta
3 teaspoons sesame oil
5 tablespoons chicken broth
5 tablespoons Bragg's liquid aminos
1 1/2 teaspoons cornstarch (or 3 teaspoons flour)
1/8 teaspoon ground black pepper
1 tablespoon oil (I used olive oil)
2 cloves garlic, pressed
3 chicken breast halves, boneless, skinless, and cut into thin strips
1/2 cabbage, finely shredded
1 cup carrots, chopped or sliced
Cook pasta according to package directions. Transfer pasta to a large bowl; add sesame oil and toss until coated.
In a small bowl, stir together the broth, soy sauce, cornstarch, and pepper; set aside.
In a skillet or a wok, heat oil over medium-high heat. Add garlic and stir-fry for 30 seconds.
Add chicken strips and stir-fry about 3 minutes or until no longer pink; remove from wok or skillet and cover to keep warm.
Add vegetables to the wok or skillet and continue to stir-fry another 3 minutes. Add broth mixture; stir-fry; mixing well, for 2 minutes more. Return chicken and garlic to the skillet and heat through. Serve over noodles.