1/2 pound sliced bacon, diced
2 boneless skinless chicken breast cut into bite sized pieces
2 tablespoons canola oil, divided
1 cup broccoli florets, cut into pieces
1 cup cauliflower, cut into pieces
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 cup sliced fresh mushrooms
1 tablespoon chicken bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained
a large skillet, cook bacon until crisp; remove to paper towels to
drain. Discard drippings. In the same skillet, stir-fry chicken in 1
tablespoon oil until no longer pink, about 2 minutes.
Remove chicken and pan juices.
the skillet, saute broccoli, cauliflower, carrot, onion, garlic and
ginger in remaining oil for 3 minutes. Add mushrooms and cook and stir 2
Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and chicken with pan juices.
cornstarch and cold water until smooth; add to skillet. Bring to a
boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon
and spaghetti. Serve immediately.
bacon recipe source: Lynn's Kitchen Adventures, March 2009