Chinese Chicken Spaghetti (Printable Version)
Tender chicken, snow peas, and carrots tossed with spaghetti in a savory sesame-soy sauce for a quick Asian-inspired meal.
# Ingredients:
→ Main Ingredients
01 -
8 ounces uncooked spaghetti
02 -
1 pound boneless skinless chicken breasts, cut into 2-inch pieces
03 -
2 cups fresh snow peas
04 -
2 cups shredded carrots
05 -
3 green onions, chopped
06 -
1-1/2 teaspoons minced fresh gingerroot
07 -
1/2 teaspoon crushed red pepper flakes
→ Sauce and Marinade
08 -
1 tablespoon cornstarch
09 -
4 tablespoons reduced-sodium soy sauce, divided
10 -
2 tablespoons sesame oil, divided
11 -
2 tablespoons white vinegar
12 -
1 tablespoon sugar
13 -
1 tablespoon canola oil
# Steps:
01 -
Cook spaghetti according to package directions. Drain and set aside.
02 -
In a small bowl, whisk together cornstarch and 1 tablespoon soy sauce until smooth. Stir in 1 tablespoon sesame oil and transfer to a shallow dish. Add chicken and turn to coat. Let stand for 10 minutes.
03 -
In another small bowl, combine white vinegar, sugar, remaining 3 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Set aside.
04 -
In a large nonstick skillet or wok, heat canola oil over medium-high heat. Add chicken and cook, stirring, until no longer pink, about 5-7 minutes. Remove chicken to a platter and keep warm.
05 -
In the same skillet, add snow peas and carrots. Cook and stir for about 5 minutes. Add green onions, ginger, and red pepper flakes. Cook and stir until vegetables are crisp-tender, about 2-3 minutes longer.
06 -
Return chicken to the pan. Add the soy sauce mixture and toss to mix. Add drained spaghetti to the skillet and stir until fully combined.
# Notes:
01 -
For a spicier dish, increase the amount of crushed red pepper flakes.