Dinners
Chinese Chicken Spaghetti
6 servings
servings30 minutes
total timeIngredients
8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 tablespoons reduced-sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 pound boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
1-1/2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
Directions
Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a shallow dish. Add chicken; turn to coat. Let stand 10 minutes. In a small bowl, combine vinegar, sugar, remaining 3 tablespoons soy sauce and 1 tablespoon sesame oil; set aside.
In a large nonstick skillet or wok, heat canola oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Remove to a platter and keep warm. To the same skillet, add peas and carrots. Cook and stir 5 minutes. Add green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender, 2-3 minutes longer. Return chicken to pan. Add soy sauce mixture. Drain pasta and add to skillet; toss until combined.
Nutrition
Serving Size
-
Calories
329
Total Fat
9g fat (1g saturated fat
Saturated Fat
-
Unsaturated Fat
-
Trans Fat
-
Cholesterol
42mg
Sodium
449mg
Total Carbohydrate
38g carbohydrate (6g sug
Dietary Fiber
3g fiber)
Total Sugars
-
Protein
22g protein. <b>Diabetic
6 servings
servings30 minutes
total time