CHINESE CHICKEN SPAGHETTI
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.