Ingredients

The following ingredients have 6 Servings
  • 2 medium chicken breasts (cut into chunks)
  • 3 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 red pepper (thinly sliced)
  • 2 medium carrots (thinly sliced)
  • 3 1/2 cups chicken stock
  • 250 grams spagetti or spagettini noodles ((approximately half a package))
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons cool water
  • 2 cloves garlic (minced)
  • 2-3 teaspoons fresh ginger (grated)
  • chopped peanuts (optional, for garnish)
  • chopped green onions (optional, for garnish)

Instruction

  • Heat a large skillet over medium high heat, adding the vegetable oil and sesame oil.
  • Add the chicken breast chunks to a bowl with the 3 teaspoons of cornstarch and toss well.
  • Once the oil has heated add the chopped chicken breasts, letting them brown over the heat, adding the soy sauce and rice vinegar about half way through cooking.
  • Once the chicken is almost cooked through, add the sliced vegetables and let them cook until the chicken is completely cooked through (about 4-5 more minutes).
  • Remove the chicken and vegetables to a plate and add the chicken stock and the pasta to the skillet.
  • Let the pasta cook in the stock until the pasta is soft and the stock has reduced almost completely.
  • Whisk the cornstarch and water together in a small bowl and add it to the skillet, along with the soy sauce, honey, sesame oil, garlic and ginger.
  • Toss everything together well and add the chicken and vegetables to the skillet.
  • Serve once the chicken and vegetables have re-heated and the sauce has completely reduced.
  • Add chopped peanuts and sliced green onions for garnish, if you wish.