INGREDIENTS:

• 1 lb chicken tenders, cut into bite sized pieces
• 2 cloves fresh garlic, minced and divided
• 2 teaspoons fresh ginger, grated and divided
• 1 tablespoon maggi sauce (or soy sauce)
• 1 tablespoon brownsugar
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 tablespoon Mirin
• 1 tablespoon dark sesame oil
• 1/3 cup water
• 1 tablespoon vegetable oil
• 3 cups broccoli flowerets
• 1/2 teaspoon red chili flakes
• 1 tablespoon hoisin sauce
• 2 cups pasta, cooked according to package directions

INSTRUCTIONS:

1. Mix 1/2 of the garlic and ginger with the Maggi sauce, Splenda Brown Sugar, Mirin, Sesame Oil, and 1 teaspoon cornstarch.  Place chicken pieces in sauce and toss to coat.  Marinate for at least 15 minutes.  Mix remaining cornstarch with 1/3 cup of water and set aside.
2. Heat large, non-stick skillet over high heat.  Add 1 tablespoon olive oil and heat oil, add broccoli and stir fry 1-2 minutes.  Add remaining ginger and garlic and chili flakes and two tablespoons of water; stir-fry another 30 seconds or so.  Transfer broccoli mixture to a plate and set aside.
3. Re-heat skillet and add another tablespoon of olive oil.  When oil is hot, add chicken mixture and stir fry until chicken is no longer pink.  Add hoisin sauce and broccoli, toss to coat.  Add remaining cornstarch mixture and stir until sauce thickens.  Add hot noodles and toss to coat.  Serve hot, sprinkle with more hot pepper flakes if desired.