Chinese Chicken Spaghetti |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Found in TOH's family favorites. A winner from Jenna Noel from Glendale, AZ. You might consider a little more pepper flakes. Ingredients:
8 ounces uncooked spaghetti |
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 sugar |
1 tablespoon canola oil |
2 cups fresh snow peas |
2 cups shredded carrots |
3 green onions, chopped |
3/8 teaspoon ground ginger or 1 1/2 teaspoons minced fresh gingerroot |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. Cook pasta according to package directions.
2. 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.
3. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
4. 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.
5. 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.
6. Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.
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