Sunday, 30 November 2008

Chinese Chicken Spaghetti

12 ounces spaghetti
1 tablespoon cornstarch
¼ cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine
   vinegar
1 teaspoon ground ginger
1 teaspoon crushed red pepper
   flakes
1 tablespoon oil
2 pounds boneless, skinless
   chicken breasts, cut into bite
   size strips
2 cups snow peas
2 cups shredded carrots
1 bunch green onions, chopped


  • Cook pasta to al dente, according to package directions.
  • Meanwhile, in a small bowl, whisk together cornstarch, soy sauce, sesame oil, vinegar, ginger and red pepper flakes. Set aside.
  • In a large wok, add oil and stir-fry chicken until juices run clear. Remove to a plate and set aside.
  • Add snow peas and carrots and stir-fry until crisp tender, about 5 minutes. Add green onions, and stir together.
  • Return chicken to pan and toss with vegetables. Stir in soy sauce mixture and add pasta to wok, tossing to combine. Serve immediately.