Chinese Chicken Spaghetti
Prep Time
30 min
Yield
6 servings.
Ingredients
- 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 Facts
1 cup: 329 calories, 9g fat (1g saturated fat), 42mg cholesterol, 449mg sodium, 38g carbohydrate (6g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
