Ingredients
- 1 package (3/4 to 1 pound) dry thin spaghetti
- 1/2 to 3/4 pound boneless skinless chicken breasts (2-3 breasts)
- Veggies (of your choice, or 3 cups of frozen stir fry veggies)
- Peanut oil, for frying (or canola)
- Whole blanched almonds or peanuts
- FOR SAUCE
- 1 cup chicken broth
- 6 tablespoons hoisin sauce
- 6 tablespoons low sodium soy sauce
- 2 tablespoons teriyaki sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar (lightly packed)
- 1/2 teaspoon hot sauce (or a sprinkle of hot pepper flakes)
- 2 teaspoons sesame oil (pure sesame oil)
- 2 teaspoons ginger paste
- 1 tablespoon corn starch
- 1 tablespoon cold water
How to Make
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Step 1: Heat a few tablespoons of oil in a wok or large skillet, heat to very hot. Add chicken cubes, sprinkle lightly with salt and pepper, then cook/stir-fry until done. Remove chicken to a bowl.
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Step 2: In a separate pot cook the noodles to al dente (just a minute short of the directions.) Drain and set aside.
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Step 3: In a small sauce pan add all of the ingredients for the sauce except for the corn starch and the water and bring to a boil. Once it is boiling mix the corn starch and water together and add to the sauce stirring until it has thickened. Reduce to low and cover.
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Step 4: In the Wok or skillet, add your veggies and half the sauce and cook the veggies through. Once they are no longer raw, toss in the cooked chicken, then the cooked pasta. Add the remaining sauce and toss it all together, tossing until heated through. Once it’s all warmed and has had a few minutes to get all the flavors together, transfer to a large bowl or plate. Sprinkle blanched almonds or peanuts over top. Serve!
We hope you enjoy this recipe!
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