Description
This Asian-style spaghetti stir fry is a quick, flavorful dinner made with chicken, veggies, and saucy noodles. Perfect for busy weeknights, meal prep, or when you want a fast homemade takeout-style meal in just 30 minutes.
Ingredients
-
12 oz spaghetti (whole grain preferred)
-
1 tablespoon cornstarch
-
¼ cup soy sauce
-
2 tablespoons sesame oil
-
2 tablespoons rice wine vinegar
-
1 teaspoon ground ginger
-
1 teaspoon crushed red pepper flakes
-
1 tablespoon canola oil
-
2 lb boneless, skinless chicken breasts, cut into bite-size strips
-
2 cups snow peas
-
2 cups shredded carrots
-
1 bunch green onions, chopped
Instructions
-
Cook spaghetti according to package directions until al dente. Drain and set aside.
-
In a small bowl, whisk cornstarch, soy sauce, sesame oil, rice wine vinegar, ginger, and red pepper flakes until smooth.
-
Heat canola oil in a large skillet over medium-high heat.
-
Add chicken strips and cook for 5–6 minutes, stirring occasionally, until fully cooked and lightly golden
-
Add snow peas and carrots. Stir-fry for 2–3 minutes until crisp-tender.
-
Pour sauce into the skillet and stir until it thickens slightly and coats everything evenly.
-
Add cooked spaghetti and toss gently until noodles are glossy and well combined
-
Remove from heat and sprinkle with green onions. Serve warm and enjoy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 307kcal
- Sugar: 3g
- Fat: 13g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g