Name: Thai Chicken Spaghetti
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Thin spaghetti, broken in half - 1 (8 ounce) package; Vegetable oil - 2 tablespoons; Chicken tenders, cut into bite-size pieces - 1 ½ pounds; Celery, sliced - 4 stalks; Red bell peppers, sliced - 2; Red onion, sliced - 1; Shredded carrots - ⅔ cup; Chicken broth - 1 cup; Soy sauce - ½ cup; Cornstarch - 1 tablespoon; Garlic powder - 1 teaspoon; Sesame oil - ½ teaspoon; Unsalted peanuts - ¾ cup; Minced garlic - 1 tablespoon; Red pepper flakes - 1 teaspoon

Ingredients for - Thai Chicken Spaghetti

1. Thin spaghetti, broken in half 1 (8 ounce) package

2. Vegetable oil 2 tablespoons

3. Chicken tenders, cut into bite-size pieces 1 ½ pounds

4. Celery, sliced 4 stalks

5. Red bell peppers, sliced 2

6. Red onion, sliced 1

7. Shredded carrots ⅔ cup

8. Chicken broth 1 cup

9. Soy sauce ½ cup

10. Cornstarch 1 tablespoon

11. Garlic powder 1 teaspoon

12. Sesame oil ½ teaspoon

13. Unsalted peanuts ¾ cup

14. Minced garlic 1 tablespoon

15. Red pepper flakes 1 teaspoon

How to cook deliciously - Thai Chicken Spaghetti

1 . Stage

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.

2 . Stage

Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.

3 . Stage

Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.

4 . Stage

Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.