Szechuan Chicken and Noodles

3 (5-ounce) skinless boneless chicken breasts, cut on diagonal into thin strips

2 tablespoons cornstarch

2 teaspoons canola oil

3 cloves garlic, minced

  1 (10-ounce) package broccoli slaw

1  bunch scallions, thinly sliced

1/2 teaspoon red pepper flakes

4 ounces whole wheat spaghetti, broken in thirds and cooked according to package directions

2 tablespoons reduced-sodium soy sauce

1 tablespoon sherry vinegar

  2 teaspoons sugar                                                                                                                                                                   2 tablespoons pine nuts, toasted

• 1
  Combine chicken and cornstarch in large zip-close plastic bag. Squeeze out air and seal bag. Shake until chicken is coated evenly.
• 2
  Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat wok. Add chicken and stir-fry until cooked through, about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds; transfer to plate.
• 3
  Remove wok from heat; wipe clean with wet paper towel to remove any cornstarch. Set wok over high heat and add remaining 1 teaspoon oil. Add broccoli slaw and stir-fry until crisp-tender, about 4 minutes. Add scallions and pepper fl akes; stir-fry 2 minutes.
• 4
  Return chicken to wok along with spaghetti; stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, and sugar; stir-fry until mixed well, about 1 minute. Serve sprinkled with pine nuts.