Hot Chicken and Pasta

Name: Hot Chicken and Pasta
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 29.58 ml peanut oil, divided; 1 garlic clove, minced; 4.92 ml fresh gingerroot, grated; 907.18 g boneless chicken breasts, cut into 1 inch pieces; 113.39 g spaghetti, uncooked (can use linguine); 170.09 g snow pea pods, fresh (can use broccoli flowerets); 1 medium red bell pepper, cut into strips; 3 green onions, chopped; 44.37 ml soy sauce (I use reduced sodium soy sauce); 14.79 ml rice wine vinegar; 4.92 ml chili oil (I sometimes use garlic chili oil); 2.46 ml crushed red pepper flakes; 59.14 ml peanuts, chopped (optional)

Submitted by breezermom

"This is a chicken and pasta stir fry that is a bit spicy. I don't find it to be too hot, but if you have a tender mouth, I'd skip the chili oil and reduce the crushed red peppers. I like to use spaghetti, but the original recipe called for linguine. Recipe torn out of a newspaper from St. Petersburg, FL....no author mentioned. The secret to making this recipe easy is to have everything chopped and placed in order of addition to the wok, so your cooking time flows easily and smoothly."

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photo by LifeIsGood

Ready In:: 55mins
Ingredients:: 13
Serves:: 6

ingredients

29.58 ml peanut oil, divided
1 garlic clove, minced
4.92 ml fresh gingerroot, grated
907.18 g boneless chicken breasts, cut into 1 inch pieces
113.39 g spaghetti, uncooked (can use linguine)
170.09 g snow pea pods, fresh (can use broccoli flowerets)
1 medium red bell pepper, cut into strips
3 green onions, chopped
44.37 ml soy sauce (I use reduced sodium soy sauce)
14.79 ml rice wine vinegar
4.92 ml chili oil (I sometimes use garlic chili oil)
2.46 ml crushed red pepper flakes
59.14 ml peanuts, chopped (optional)

directions

Pour 1 tbsp peanut oil around the top of a preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add the garlic and gingeroot, and stir-fry 30 seconds. Add half of the chicken pieces; increase the temperature to high (375 degrees), and stir fry 5 minutes. Remove that chicken, and set aside. Add the remaining chicken pieces to the wok, and stir-fry 5 minutes. Remove the chicken from the wok; set aside, and keep warm.
Cook the spaghetti according to the package directions. Drain well, and set aside.
Pour the remaining 1 tbsp peanut oil around the top of the wok; coating the sides; heat at medium-high (325 degrees) for 2 minutes. Add the snow peas, red bell pepper, and green onions; stir fry 2 minutes.
Add the reserved chicken to the wok. Add the spaghetti, soy sauce, and next 3 ingredients; stir fry until thoroughly heated.
Sprinkle with the chopped peanuts. Serve immediately.

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Reviews

Another great, fast recipe. Even faster with my subs - I used leftover rotisserie chicken and garlic-ginger paste, which worked out great. I also used Hakka noodles, because I had them, and they cook more quickly. Of course the broccoli I had bought had given up the ghost, and so added some lovely grape tomatoes I had. Also used a yellow bellow pepper, as that was what I had. I added enough chili crisp to make this nicely spicy, a perfect dish to enjoy with my beer.

duonyte
Very yummy. I like funky noodles. I used Costco frozen stir fry veggies which had everything in the recipe plus water chestnuts and mushrooms. Made for Rookie Recipe Tag Fall 2013.

sheepdoc
Every once and a while a recipe surprises me. This recipe was a wonderful surprise! The flavors are delicious, with a great combination of ingredients. I loved the spaghetti addition. It worked really well. I broke my spaghetti in half before cooking. This is going into my best of the best file. Thank you! Made for Photo Tag in the Cooking Tag Games forum.

LifeIsGood