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
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Cook pasta according to package directions.
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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.
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In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
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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.
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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.
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Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.