1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (208g) Recipe makes 6 servings
Calories 340
Calories from Fat 76		(22%)
Amount Per Serving		%DV
	Total Fat 8.5g	13%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 3.5g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 478mg		19%
Potassium 462mg		13%
Total Carbohydrate 40.6g		13%
	Dietary Fiber 3.1g	12%
	Sugars 7.8g
Protein 24.1g		48%
detailed view... how is this calculated?

people who like this recipe also like:

Bacon Cheeseburger Pasta

By: Kim127

Char Kroeung

By: AmandaInOz

Swedish Coffee Cake

By: Engrossed

Auntie Barbara's Yummy & Easy Danish Pastry.

By: kiwidutch

Chinese Chicken Spaghetti

Recipe #231581 | 38 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Julie B's Hive
May 31, 2007

Found in TOH's family favorites. A winner from Jenna Noel from Glendale, AZ. You might consider a little more pepper flakes.

SERVES 6 (change servings and units)

Ingredients

8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 tablespoons reduced sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 lb boneless skinless chicken breast, cut into 2-in pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
3/8 teaspoon ground ginger or 1 1/2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Directions

1
Cook pasta according to package directions.
2
In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes.
3
In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
4
In a large nonstick skillet or wok, stir-fry the chicken in canola oil until the juices run clear. Remove to a platter and keep warm.
5
In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender.
6
Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.

Questions about this recipe?

Featured Reviews for This Recipe

From: MarthaStewartWanabe

On Oct 31, 2009

This was a lovely weeknight take-out-style meal that was much healthier than Chinese take-out. DH and I liked the flavor of this dish but felt it needed something else to make it "pop". It could perhaps use some minced garlic or sliced white onions while stir-frying the veggies--but I suppose that's our personal preference. Otherwise it was delicious. Thanks for sharing!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Marusha

On Apr 26, 2009

Our entire family gives this recipe 5 stars. Perhaps I should not rate with stars as I could not use the precise ingredients, but I stayed as true to the recipe as I could, given the ingredients I had at home today. I had to use regular sodium soy sauce, balsamic vinegar, & Splenda. I also used an entire teaspoon of crushed red pepper flakes & will likely use more when I make it next, & using whole wheat spaghetti did not hurt a thing. By the way, the fresh ginger root really makes this dish! I will make this again, as my family has already requested it again for sometime next week!!!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Lauralie41

On Mar 6, 2008

This was so good! I used chicken breast tenderloins that I cut into pieces and marinated in the fridge for about an hour. Didnt have white vinegar so I used apple cider vinegar and only 1 tablespoon of sugar. The store was out of snow peas so I used a bag of snow pea stir fry mix that I thawed in the microwave. Served this over the spaghetti with Lorie's Super Easy Chinese Style Stir Fried Mushrooms. Great combination of flavor and loved the bit of heat from the red pepper flakes. Thank you Julie for posting this recipe!

3 people found this review helpful

Was this review helpful to you? YES | NO

From: cookiedog

On Feb 7, 2008

Gung Hey Fat Choy! I made this for the Chinese New Year tag game and it was a perfect way to mark the occasion. I love the heat from the red pepper flakes and fresh ginger. I used vermicelli in place of the spaghetti and it came out perfectly. Thanks Julie!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews