8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 tablespoons reduced-sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 pound boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
1-1/2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1. 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.
2. In a large nonstick skillet or wok, heat canola oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5 to 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 to 3 minutes longer. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.
Prize Winning Recipe
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
This Chinese spaghetti is pretty zippy, but if you like it extra spicy, increase the red pepper flakes a bit
1 cup: 329 calories, 9g fat (1g saturated fat), 42mg cholesterol, 449mg sodium, 38g carbohydrate (6g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.