On my honeymoon, I had a dish similar to this at a restaurant in Canada that I really like, so when I got home, I tried to make it again. This is what happened.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 (8 ounce) package thin spaghetti, broken in half
- 2 tablespoons vegetable oil
- 1 ½ pounds chicken tenders, cut into bite-sized pieces
- 4 stalks celery, sliced
- 2 red bell peppers, sliced
- 1 red onion, sliced
- ⅔ cup shredded carrots
- 1 cup chicken broth
- ½ cup soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon sesame oil
- ¾ cup unsalted peanuts
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain and set aside.
- While the spaghetti is cooking, heat oil in a large nonstick pan or wok over medium heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add celery, bell peppers, onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
- Meanwhile, bring chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil to a boil in a small saucepan. Reduce the heat and simmer until sauce reaches desired consistency, 5 to 10 minutes.
- Stir peanuts, garlic, and red pepper flakes into chicken-vegetable mixture; cook for 2 more minutes. Pour in sauce, then add spaghetti and toss to coat.
Nutrition Facts
| Calories | 656 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 7 g |
| Protein | 53 g |
| Saturated Fat | 4 g |
| Sodium | 2373 mg |
| Sugars | 9 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Will definitely make it again.
This was an easy weeknight recipe that I really thought we would like, but unfortunately, we found it tasted like it was missing something. I followed the recipe except for using skinless chicken thighs, and thin buckwheat noodles. I will make it again, adding some peanut butter and sweet chili sauce to give this recipe some depth.
Yum!! A weeknight Winner! This was easy to prepare and with on-hand ingredients it was a cinch to make. I added extra garlic and chili’s to the vegetable mixture rather than at the end of cooking. And mixed the sauce in the same pan rather than a separate pot as that was simpler. I also added some Sriracha to the sauce to give it a little more heat. When I was making this I thought some sliced ginger might be a nice addition, but I don’t miss it, it’s perfect the way it is. The peanuts are what really makes this dish, so don’t skip them! I also used really flavorful concentrated chicken stock (low sodium) sometimes your ingredients can make or break the dish! I did add some green onions for a final touch which added some freshness and brightness. I will definitely make this again!