Categories: Chicken, Main Dish

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
• 1/2 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.

Email to a friend | Print this recipe | Back