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Pasta Pagoda


      1 tablespoon corn oil
      1/2 cup sliced green onions
      1 clove large garlic clove, minced
      2 skinless boneless chicken breasts, cut in 1/2-inch strips
      1 1/4 cups water
      1 tablespoon cornstarch
      3 tablespoons soy sauce
      2 tablespoons dry sherry
      1 chicken bouillon cube
      1 teaspoon ground ginger
      1/8 teaspoon crushed red pepper, (optional)
      16 ounces frozen Japanese vegetables, thawed
      8 ounces cooked pasta, drained


    In large skillet heat corn oil over medium-high heat. Add green onions and garlic;  saute 30 seconds. Add chicken; saute 3-4 minutes. In small bowl stir water, cornstarch,  soy sauce, sherry, bouillon cube, ginger and crushed red pepper until smooth. Add to  skillet with thawed vegetables. Stirring constantly, bring to boil over medium heat; boil  1 minute. Reduce heat; simmer 3 minutes or until chicken is cooked through. Toss with  pasta.

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