Thai-Inspired Chicken Spaghetti
Description
This easy Thai-inspired spaghetti dish features tender chunks of chicken, stir-fried veggies, noodles, and peanuts tossed in a zesty soy-based sauce.
Ingredients
•
1 (8 ounce) package thin spaghetti, broken in half
•
2 tablespoons vegetable oil
•
1 1/2 pounds chicken tenders, cut into bite-size pieces
•
4 stalks celery, sliced
•
2 red bell peppers, sliced
•
1 red onion, sliced
•
2/3 cup shredded carrots
•
1 cup chicken broth
•
1/2 cup soy sauce
•
1 tablespoon cornstarch
•
1 teaspoon garlic powder
•
1/2 teaspoon sesame oil
•
3/4 cup unsalted peanuts
•
1 tablespoon minced garlic
•
1 teaspoon red pepper flakes
Directions
1
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.
2
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.
3
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.
4
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.