Ingredients

The following ingredients have 8 Servings
  • 12 ounces thin spaghetti noodles ((Ronzoni Smart Taste))
  • 1/2 cup sugar
  • 1/2 cup "lite" soy sauce
  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup white distilled vinegar
  • 3 cloves garlic (crushed)
  • 2 teaspoons fresh ginger (finely grated)
  • crushed red pepper flakes (to taste)
  • 2 Tablespoons cornstarch (mixed with 1/4 c. water)
  • 1 Tablespoons coconut oil
  • 2 pounds frozen stir-fry vegetables ((or a mixture of fresh stir-fry vegetables))
  • 1 Tablespoon coconut oil
  • 2 pounds chicken breast (sliced diagonally into thin strips)
  • 2 Tablespoons sesame seeds (or to taste)

Instruction

  • Cook noodles according to package directions.
  • While noodles are cooking, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and red pepper flakes) in a saucepan and heat gently over medium heat.
  • When the sauce is smooth and the sugar has dissolved, SLOWLY add the cornstarch mixture a little at a time (you may not need ALL of it) and stir constantly until the sauce has thickened desired thickness. Set aside
  • In a large skillet, heat 1 Tablespoon of coconut oil over medium heat. Add vegetables and stir-fry until they become hot and crisp-tender. Remove from skillet and set aside (cover with aluminum foil to keep hot).
  • In the same skillet, add 1 Tablespoon. coconut oil. Add chicken and stir fry until chicken becomes white on all sides (doesn't need to be completely cooked through), and drain any excess water.
  • Add sauce to the skillet with the chicken and stir to coat. Simmer on low heat for about 5-7 minutes or until chicken is cooked through, stirring often. Sprinkle chicken with sesame seeds.
  • Drain noodles and serve on individual plates. Top with vegetables and chicken/sauce mixture.