Description
I had a dish like this at a restaurant in Canada on my honeymoon and thought it was delicious, so I tried to recreate it once I got back home. This is the result.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4