2 boneless, skinless chicken breasts (1 - 1.25 lbs), sliced into "fajita" size strips (bite size)*
3 green onions, chopped
1 clove garlic, minced
1 red pepper, sliced into thin strips
1 c. baby carrots, sliced into thin strips
1 small yellow "gooseneck" summer squash, sliced into thin rounds, then half moons
1 small zucchini, sliced into thin rounds, then half moons
1 & 1/4 c. organic chicken broth, warm (or water with soup base)
1/4 c. Mirin (sweetened Japanese rice wine for cooking) or Sauvignon Blanc**
1 TBS cornstarch
juice of 1 lemon
1 - 16 oz. package Capellini (Angel Hair) pasta - cooked to package instructions
Heat 2 TBS olive oil in large skillet on medium high. When hot, add chicken & cook until no longer pink.
Add all vegetables & stir fry until crisp tender.
Mix chicken broth & Mirin, blend in cornstarch. Mix until smooth. Add to chicken/vegetable mixture along with the juice of one lemon. Stir gently, but thoroughly, until sauce thickens.
Serve immediately over warm pasta.
*I have substituted 1 c. of small cooked shrimp for the chicken with excellent results!
**If you don't have Mirin or wine, just increase the amount of broth. This changes the taste a little, but won't get you in trouble with the Dorm police!