Best Chinese Chicken Spaghetti Recipes

CHINESE CHICKEN SPAGHETTI

Chinese Chicken Spaghetti image

It's hard to believe that something that comes together this easily could be tasty and lower in fat. This dish is pretty zippy, but if you like your stir-fries extra spicy, increase the red pepper flakes a bit. -Jenna Noel of Glendale, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings, 1 cup per serving.

Number Of Ingredients 13

Ingredients

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

Steps:

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 large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.

Nutrition Facts : Calories 329 calories, Fat 9g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 465mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

CHINESE CHICKEN SPAGHETTI

Chinese Chicken Spaghetti image

I have heard about people "adopting" recipes on this site. I have seen a couple of recipes like that, but didn't know anything about doing so at the time. I ran across this one, and decided to try it out. It sounds good to me.

Provided by Linda Tennant

Categories Pasta

Time 45m

Number Of Ingredients 16

Ingredients

1/4 c soy sauce
2 Tbsp water
2 Tbsp brown sugar
1 Tbsp sesame oil
1 Tbsp balsamic vinegar
1 Tbsp cornstarch
1 garlic clove, minced
1 tsp ginger, finely chopped
1/4 tsp pepper
1/4 tsp cayenne pepper
4 chicken breasts, halved, boneless and skinless
1 green bell pepper, sliced
1 c red cabbage, shredded
2 celery stalks, sliced
1/4 c green onion, sliced
8 oz angel hair pasta

Steps:

1. Combine soy sauce, water, brown sugar, sesame oil, vinegar, cornstarch, garlic, ginger and both peppers.
2. Place in a dish.
3. Cut chicken into 1/2-inch strips; add to marinade.
4. Cover and refrigerate 30 minutes.
5. Toward end of marinating time, bring salted water to boiling for cooking pasta.
6. Remove dish from refrigerator.
7. Saute until chicken is tender and sauce is thickened.
8. Stir in bell pepper, cabbage, celery and green onions.
9. Cook until vegetables are crisp tender.
10. Add pasta to boiling water and follow package directions.
11. Drain.
12. Spoon chicken mixture over top.

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