Ingredients

The following ingredients have 4 Servings
  • 1 about 8-10 oz boneless skinless chicken breast, cut into strips
  • 1 stalk celery (sliced thinly)
  • 1 small onion (sliced thinly)
  • 1 clove garlic (minced)
  • 2 tbsp diced red bell pepper
  • 1/4 cup cocktail peanuts
  • 4 oz uncooked spaghetti
  • 2 tbsp teryaki sauce
  • 1 tbsp fish sauce*
  • 1 tbsp Maggi seasoning**
  • 1/8 tsp dark sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water
  • 2 tbsp olive oil

Instruction

  • *Available in larger supermarkets in the Asian section
  • ** Soy sauce may be substituted.
  • Cook spaghetti according to package directions. I use "pan-size" spaghetti--which is merely regular spaghetti broken in half lengthwise (which is better for this dish). Drain and set aside.
  • Mix the teriyaki sauce, fish sauce, Maggi and the sesame oil in a small bowl. Set aside.
  • Mix the cornstarch and water in a small bowl. Set aside.
  • Heat 8-inch omelette pan over medium-high heat. Add oil and heat through.
  • Add chicken to the pan, stirring constantly until cooked through and golden in color. Add the celery, onion, garlic and bell pepper. Stirring until celery turns bright green.
  • Add the cooked spaghetti and the teriyaki mixture, tossing so the spaghetti is well coated.
  • Add the cornstarch mixture and stir contents of the pan well and cook for 1 minute.
  • Serve immediately.