• 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
  1. 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.
  2. 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.
  3. Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.
A Chinese American dinner twist that will have your kids asking for seconds.