Ingredients
8 ounces uncooked spaghetti1 tablespoon cornstarch4 tablespoons reduced-sodium soy sauce, divided2 tablespoons sesame oil, divided1 pound boneless skinless chicken breasts, cut into 2-inch pieces2 tablespoons white vinegar1 tablespoon sugar1 tablespoon canola oil2 cups fresh snow peas2 cups shredded carrots3 green onions, chopped1-1/2 teaspoons minced fresh gingerroot1/2 teaspoon crushed red pepper flakes
Preparation
Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a shallow dish. Add chicken; turn to coat. Let stand 10 minutes. In a small bowl, combine vinegar, sugar, remaining 3 tablespoons soy sauce and remaining 1 tablespoon sesame oil; set aside.
In a large nonstick skillet or wok, heat canola oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Remove to a platter and keep warm. In the same skillet, add peas and carrots. Cook and stir 5 minutes. Add green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender, 2-3 minutes longer. Return chicken to pan. Add soy sauce mixture. Drain pasta and add to skillet; toss until combined.
