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Chinese Chicken Spaghetti

It's hard to believe that something that comes together this easily could be tasty and lower in fat. This dish is pretty zippy, but if you like your stir-fries extra spicy, increase the red pepper flakes a bit. -Jenna Noel of Glendale, Arizona
Chinese Chicken Spaghetti
Chinese Chicken Spaghetti Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings, 1 cup per serving

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 large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
  • In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.
Nutrition Facts
1 cup: 329 calories, 9g fat (1g saturated fat), 44mg cholesterol, 465mg sodium, 37g carbohydrate (0 sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
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