Ingredients
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8 ounces Spaghetti Squash
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1 tablespoon Cornstarch
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4 tablespoons reduced sodium Soy Sauce
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2 tablespoons Sesame Oil
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1 lb boneless skinless Chicken
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2 tablespoons White Vinegar
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1 tablespoon Sugar
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1 tablespoon Canola Oil
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2 cups fresh Snow Peas
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2 cups Carrots
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3 Green Onion
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3⁄8 teaspoon ground Ginger
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1⁄2 teaspoon crushed Red Pepper Flakes
Directions
Steps
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1
Done
|
Cook pasta according to package directions. |
|
2
Done
|
In a small bowl, whisk corn starch and 1 tbsp. soy sauce until smooth; stir in 1 tbsp. sesame oil. Transfer to a large resalable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes. |
|
3
Done
|
In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside. |
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4
Done
|
In a large nonstick skillet or wok, stir-fry the chicken in canola oil until the juices run clear. Remove to a platter and keep warm. |
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5
Done
|
In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender. |
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6
Done
|
Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined. |
