Ingredients
The following ingredients have 6 Servings
- 8 oz dry wheat spaghetti (broken in half)
- 1 garlic clove (minced)
- 1 cup fresh snow peas
- 1 tablespoon grated fresh ginger (I grated mine on the smallest holed side of a box grater)
- 3 tablespoons rice wine vinegar
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon canola oil
- 1 tablespoon water
- 1 tablespoon sesame oil
- 2 ½ teaspoons sriracha
- 2 teaspoon honey
- 1 cup chopped cooked chicken breast
- 1 cup diced scallions
- ½ cup chopped cilantro
Instruction
- Boil salted water in a large pot and cook the spaghetti al dente according to package directions.
- When the spaghetti goes in, mist a skillet with cooking spray and add the garlic and snow peas. Bring over medium heat and cook, stirring occasionally, for a few minutes until garlic is fragrant and snow peas are softer, yet still firm enough to crunch.
- Combine the ginger, vinegar, soy sauce, canola oil, water, sesame oil, sriracha and honey in a small bowl and stir to combine.
- When the spaghetti is cooked, transfer to a colander to drain and then pour the spaghetti back into the pot. Add the chopped chicken pieces and snow peas/garlic. Pour the prepared sauce from step three over the spaghetti and stir until coated. Add the scallions and cilantro and stir in. Serve immediately.
