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Chinese Chicken Spaghetti*




Source of Recipe


J. Noel


List of Ingredients





Serves 6 (1 cup)

8 oz uncooked spaghetti
1 tbsp cornstarch
4 tbsp reduced-sodium soy sauce, divided
2 tbsp sesame oil, divided
1 lb boneless skinless chicken breast, cut into 2 inch pieces
2 tbsp white vinegar
1 tbsp sugar
1 tbsp canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
3/8 tsp ground ginger
1/2 tsp crushed red pepper flakes

Cook pasta according to package directions. In a small bowl, whish cornstarch and 1 tbsp soy sauce until smooth; stir in 1 tbsp 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.

In a large nonstick skillet or wok, stir-fry chicken in canola oil until juices run clear. 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; mix well. Drain pasta; add to skillet. Toss until combined.

Calories 329;Fat 9g;Chol 44mg;Sodium 465mg;Carbs 37g;Fiber 3g;Protein 24g
Exchanges: 3 Lean Meat; 2 Starch; 1 Vegetable



Recipe