Chinese Chicken Spaghetti |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
It's hard to believe that something that comes together this easily could be tasty and lower in fat. This dish is pretty zippy, but if you like your stir-fries extra spicy, increase the red pepper flakes a bit. -Jenna Noel of Glendale, Arizona Ingredients:
8 ounces uncooked spaghetti |
1 tablespoon cornstarch |
4 tablespoons reduced-sodium soy sauce, divided |
2 tablespoons sesame oil, divided |
1 pound boneless skinless chicken breasts, cut into 2-inch pieces |
2 tablespoons white vinegar |
1 tablespoon sugar |
1 tablespoon canola oil |
2 cups fresh snow peas |
2 cups shredded carrots |
3 green onions, chopped |
1-1/2 teaspoons minced fresh gingerroot |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
2. In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined. Yield: 6 servings, 1 cup per serving.
|
|