Ingredients

The following ingredients have 6 Servings
  • 3 skinless (boneless Chicken Breast Halves, cut into strips)
  • 3 tablespoons Cornstarch
  • 2 tablespoons Soy Sauce
  • 1/2 teaspoon ground Ginger
  • 1/4 teaspoon Garlic Powder (or to taste)
  • 1/2 pound Spaghetti
  • 3 tablespoons Vegetable Oil
  • 1 small Onion (chopped)
  • 3 stalks Celery (chopped)
  • 2 Carrots (thinly sliced)
  • 1 cup Broccoli Florets
  • 1 tablespoon Vegetable Oil (if needed)

Instruction

  • Place chicken strips, cornstarch, soy sauce, ginger, and garlic powder in a large resealable
  • plastic bag. Shake bag to fully coat chicken with marinade. Squeeze out excess air and seal bag.
  • Place bag in refrigerator for 1 to 1 1/2 hours to marinate the chicken strips.
  • Cook spaghetti according to package instructions. Drain. Set aside.
  • Place 3 tablespoons vegetable oil in a large skillet. Place over medium heat.
  • Remove chicken from marinade and shake off excess.
  • When oil is hot and shimmering, place chicken in skillet. Cook, stirring constantly, in hot oil until chicken is no longer pink in the center, about 5 minutes.
  • Add onion, celery, carrots and broccoli. Add 1 tablespoon vegetable oil, if needed.
  • Cover and cook until vegetables are tender, stirring occasionally, about 5 minutes.
  • Add spaghetti to chicken and vegetable mixture. Stir to mix. Cover and simmer for 5 minutes more.
  • Serve hot.