Ginger Chicken Stir Fry

If you are looking for a stir fry that is a little different, then this is for you.  It uses fresh cabbage and is served with a whole wheat pasta tossed with sesame seeds and oil.  Just the ticket for a hot summer day - or for someone who is carb loading for a big event.

  1/2 Lb Thin Whole Wheat Spaghetti                                        1 Tbl Fresh Ginger, peeled and

  2 Tbl Vegetable Oil                                                                  -grated

  3/4 Lb Chicken Breast, Cubed                                                1 Tsp Black Pepper

  4 Cups Cabbage, Shredded                                                     2 Tbl Light Soy Sauce

  1 Cup Mushroom, Chopped                                                    1 Tbl sesame oil

  6 Cloves garlic, finely chopped                                                1 Tbl toasted sesame seeds

Cook pasta to package directions, drain and pour into a large bowl.  Combine soy sauce and sesame oil and pour over the spaghetti.  Toss to coat and set aside.

While the pasta is cooking,  heat the oil over high heat until rippling. Add the chicken and stir-fry until almost cooked.  Add the cabbage, mushrooms, garlic and ginger and stir-fry until chicken is fully cooked.

Pour the stir fry over the spaghetti and toss, sprinkle with sesame seeds and serve.

Per Serving: 414 Cal (26% from Fat, 29% from Protein, 46% from Carb); 31 g Protein; 12 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat;  49 g Carb; 3 g Fiber; 4 g Sugar; 79 mg Calcium; 4 mg Iron; 580 mg Sodium