Ingredients

The following ingredients have 4 Servings
  • 12 ounces spaghetti noodles
  • 1-2 boneless skinless chicken breasts (, cut into chunks)
  • 2 Tablespoons peanut oil ((or vegetable/canola oil))
  • 1 teaspoon crushed red pepper flakes ((or more to increase spiciness))
  • 1/2 cup dry roasted peanuts
  • 1 red bell pepper ((or yellow), sliced)
  • 1 green bell pepper (, sliced)
  • 1 1/2 cups fresh broccoli florets (, steamed)
  • 2 green onions (, chopped)
  • 2 teaspoons cornstarch
  • 1/2 cup low-sodium chicken broth
  • 2 teaspoons chili paste with garlic
  • 1 teaspoon fresh ginger root (, finely chopped)
  • 4 Tablespoons low-sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 3 teaspoons granulated sugar
  • 2 teaspoons red wine vinegar
  • 2 teaspoons sesame oil

Instruction

  • Make the spaghetti according to package instructions. Drain and set aside.
  • Add 1 tablespoon of oil to wok or frying pan over medium heat. 
  • Add red pepper flakes and peanuts to oil and stir until peanuts are golden brown and toasted (about 2 minutes). 
  • Remove peanuts and pepper flakes to a plate.
  • Add another tablespoon of oil to the pan. Add the chicken, cooking for a few minutes on each side, just until cooked through. Remove to a plate to rest.
  •  Add veggies to the pan and saute for 2-3 minutes. Remove to the plate with the chicken.
  •  Slice the chicken into bite-size pieces.
  • Make the sauce by whisking all ingredients together. 
  • Add sauce to the pan and cook for 2-3 minutes or until it begins to thicken. 
  • Add the cooked noodles to the pan and toss to coat them in the sauce.
  •  Add the stir-fried veggies, chicken, peanuts, and green onion to the pan and toss to combine. Serve immediately.