1 tbsp vegetable oil
3/4 pound chicken, cut into bite-size pieces
2 cups sliced fresh mushrooms
1 sweet red pepper, cut into bite-size strips
1 small onion, cut into bite-size pieces
1 1/2 tsp garlic powder
1/4 tsp crushed red pepper
1 tbsp cornstarch
2 cups chicken broth
1 tbsp soy sauce
1 tsp ginger
4 ounces spaghetti, cooked and drained
In a large skillet, heat vegetable oil. Add chicken pieces and cook through. Add vegetables.
Saute until vegetables are tender. Add garlic powder and crushed red pepper.
In a separate bowl, combine cornstarch, chicken broth, soy sauce, and ginger. Add to vegetables and heat to boiling, stirring occasionally. Boil for about two minutes until sauce is thickened.
Add spaghetti noodles. Serve.