CHINESE CHICKEN SPAGHETTI
Why I Love This Recipe
A Chinese American dinner twist that will have your kids asking for seconds.
Ingredients You'll Need
8 ounces spaghetti, uncooked
1 tablespoon cornstarch
4 tablespoons reduced sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 lb boneless skinless chicken breast, cut into 2-in pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups carrots, shredded
3 green onions, chopped
3⁄8 teaspoon ground ginger or 1 1⁄2 teaspoons fresh ginger root, minced
1⁄2 teaspoon crushed red pepper flakes
Cook pasta according to package directions. In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry the chicken in canola oil until the juices run clear. Remove to a platter and keep warm.
In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender.
Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.