"Chinese" Chicken

Tonights dinner was complete rip off of one of my favorite asian chicken and noodles.  So simple but full of flavor.

Bone in and skin on thighs and legs.  Pat dry and sprinkle with a mix of salt, pepper and baking powder. Roast at 375 degrees for 45 minutes.  Meat will be done and skin crispy.

In a big sauce pot of boiling water put a handful of whole wheat spaghetti. 2 cups broccoli florrets and a sliced onion.  Boil for 10 minutes and drain.

In a smaller sauce pan combine
6 oz wine, white or rose
12 oz Chicken broth (I use the juices from the roasting pan)
1/8 cup low sodium soy sauce
3 Tbs white sugar
1 Tbs grated fresh ginger
2tsp grated garlic
1tsp toasted seseme oil

When sauce has come to a boil stir in a slurry of 2tsp corn starch and water.  When thickened pour a third over the noodles.  A third over the meat. A third on the table.

Enjoy! Yummster!