- 3 boneless, skinless chicken breasts

		- 1/2 pound snow peas

		- 1 cup carrots, cut julienne style (thin sticks)

		- 1 1/2 cups cooked spaghetti,
			break in half before cooking
			or chineese noodles (tomoshiraga somen)

		- 1 1/4-2 teaspoons cornstarch

		- 1 teaspoon sugar

		- 2 teaspoons water

		- 1/3 cup fat-free and reduced sodium chicken broth

		- 1 tablespoon soy sauce or oyster sauce

		- 4 cloves garlic, finely chopped

		- 2 teaspoons fresh gingerroot, finely chopped

		- 1/2 c bean sprouts

		Cut chicken into small strips.
		Heat a large saucepan filled with water to boiling.
		Add snow peas, carrots and pasta.
		Boil for 5-7 minutes or until pasta is al dente.
		Remove from heat and drain.
		Mix cornstarch, sugar and water.
		Mix remaining ingredients
			and stir together with the cornstarch mixture.

		Spray nonstick skillet or wok with cooking spray
			and heat over medium heat.
		Add chicken and stir-fry about 2 minutes
			or until chicken is white.
		Stir in broth mixture, add vegetables
			and pasta and continue to cook another 2 minutes.