Hot Chicken and Pasta
- Reviews 3
Ready In: 55 mins
Serves: 6
Ingredients
- 2 tablespoons peanut oil, divided
- 1 garlic clove, minced
- 1 teaspoon fresh gingerroot, grated
- 2 lbs boneless chicken breasts, cut into 1 inch pieces
- 4 ounces spaghetti, uncooked (can use linguine)
- 6 ounces snow pea pods, fresh (can use broccoli flowerets)
- 1 medium red bell pepper, cut into strips
- 3 green onions, chopped
- 3 tablespoons soy sauce (I use reduced sodium soy sauce)
- 1 tablespoon rice wine vinegar
- 1 teaspoon chili oil (I sometimes use garlic chili oil)
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 cup 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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