Ingredients
1
pound skinless boneless chicken breast halves
1
teaspoon cornstarch
1/4
cup water
2
tablespoons cornstarch
1/2
cup sugar
1/2
cup fat-free reduced-sodium chicken broth
1/3
cup plus 1 tablespoon seasoned rice vinegar
1
teaspoon dark soy sauce
1
teaspoon chile puree
1
clove garlic, finely chopped
4
cups shredded Chinese (napa) cabbage (1/2 pound)
2
ounces uncooked cellophane noodles (bean threads) or rice stick noodles, broken into 2-inch pieces
1
teaspoon vegetable oil
2
tablespoons toasted sesame seed
Preparation
Cut chicken into 2x1/2-inch strips. Toss chicken and 1 teaspoon cornstarch in medium glass or plastic bowl. Let stand 10 minutes. Mix water and 2 tablespoons cornstarch.
Heat sugar, broth, rice vinegar, soy sauce, chili puree and garlic to boiling in 1-quart saucepan, stirring occasionally. Stir in water-cornstarch mixture. Cook and stir about 1 minute or until thickened; remove from heat and keep warm.
Place cabbage and noodles in large bowl; cover with boiling water. Let stand no more than 5 minutes or until cabbage is crisp-tender and noodles are soft; drain. Place noodle mixture on heated platter.
Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add oil; rotate wok to coat side. Add chicken; stir-fry about 3 minutes or until light brown and no longer pink in center. Top noodle mixture with chicken. Heat sauce to boiling; pour over chicken and noodle mixture. Sprinkle with sesame seed.
