It's hard to believe that something that comes together so easily could be this tasty and lower in fat, but this Chinese spaghetti with chicken does it all. If you like your stir-fries extra spicy, increase the red pepper flakes a bit. —Jenna Noel, Glendale, Arizona
Chinese Chicken Spaghetti
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
- 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 shallow dish. Add chicken; turn to coat. Let stand 10 minutes. In a small bowl, combine vinegar, sugar, remaining 3 tablespoons soy sauce and 1 tablespoon sesame oil; set aside.
- In a large nonstick skillet or wok, heat canola oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Remove to a platter and keep warm. To the same skillet, add peas and carrots. Cook and stir 5 minutes. Add green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender, 2-3 minutes longer. Return chicken to pan. Add soy sauce mixture. Drain pasta and add to skillet; toss until combined.
Loading Popular in the Community
Loading Reviews
