Thai Chicken Spaghetti
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

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.