Thai Chicken Spaghetti recipe
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Ingredients
- 1 (8 ounce) package thin spaghetti, broken in half 2 tablespoons vegetable oil 1 ½ pounds chicken tenders, cut into bite-size pieces 4 stalks celery, sliced 2 red bell peppers, sliced 1 red onion, sliced ⅔ cup shredded carrots 1 cup chicken broth ½ cup soy sauce 1 tablespoon cornstarch 1 teaspoon garlic powder ½ teaspoon sesame oil ¾ cup unsalted peanuts 1 tablespoon minced garlic 1 teaspoon red pepper flakes
Nutrition Info
- 656.3 caloriescarbohydrate: 52.8 gcholesterol: 98.2 mgfat: 26.7 gfiber: 6.6 gprotein: 52.9 gsaturatedFat: 4.3 gservingSize: -sodium: 2373.3 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Thai Chicken Spaghetti
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
Heat oil in a large non-stick pan or wok over medium heat, cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots, cook and stir until vegetables are slightly tender, about 5 minutes.
Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan, bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture, cook for 2 minutes more. Pour sauce over chicken-vegetable mixture, add spaghetti and toss to coat.