Recipe by Julie B's Hive
Found in TOH's family favorites. A winner from Jenna Noel from Glendale, AZ. You might consider a little more pepper flakes.
Top Review by Marusha
Our entire family gives this recipe 5 stars. Perhaps I should not rate with stars as I could not use the precise ingredients, but I stayed as true to the recipe as I could, given the ingredients I had at home today. I had to use regular sodium soy sauce, balsamic vinegar, & Splenda. I also used an entire teaspoon of crushed red pepper flakes & will likely use more when I make it next, & using whole wheat spaghetti did not hurt a thing. By the way, the fresh ginger root really makes this dish! I will make this again, as my family has already requested it again for sometime next week!!!
- 8 ounces spaghetti, uncooked
- 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 canola oil
- 2 cups fresh snow peas
- 2 cups carrots, shredded
- 3 green onions, chopped
- 3⁄8 teaspoon ground ginger or 1 1⁄2 teaspoons fresh gingerroot, minced
- 1⁄2 teaspoon crushed red pepper flakes
Directions See How It's Made
- Cook pasta according to package directions.
- 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.
- 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 the chicken in canola oil until the juices run clear. Remove to a platter and keep warm.
- 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.
- Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.