Often times I make this dish with frozen pea mixed vegetables instead of fresh carrot and snow peas. I like a lot of vegetables in a stir fry. I have made this dish with both fresh ginger and ground ginger and I like it both ways. If I am in a budget pinch then I use frozen vegetables and ground ginger.
I found this recipe in my Taste of Home Light and Tasty 2005 Annual Recipes Cookbook.
Stove Top
Recipe serves: 6
Serving size: 1 cup
Total time: 20~30 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
canola oil
-
corn starch
-
red pepper flakes
-
sesame oil
-
soy sauce
-
sugar
-
white vinegar
Grocery
-
1 box spaghetti noodles
-
1 pound chicken breast
-
8 oz snow peas
-
1 pound carrots
-
1 bunch green onions
-
1 small fresh ginger
Let's prep!
Ingredients
Prep
Ingredients
| 10 oz uncooked spaghetti |
| 1 tablespoon cornstarch |
| 4 tablespooons soy sauce |
| 2 tablespoons sesame oil |
| 1 pound boneless skinless chicken breasts |
| 2 tablespoons white vinegar |
| 1 tablespoon sugar |
| 1 tablespoon canola oil |
| 2 cups fresh snow peas |
| 2 cups shredded carrots |
| 3 green onions |
| 3/8 teaspoon ground ginger (1.5 teaspoons fresh gingerroot) |
| 1/2 teaspoon crushed red pepper flakes |
Prep
- Gather all of your ingredients and measuring tools
- In a small prep bowl mix well:
- 1 tablespoon soy sauce
- 1 tablespoon corn starch
- 1 tablespoon sesame oil
- Add to a zip lock bag or tupperware container:
- 1 pound boneless chicken cut into 2 inch pieces
- Add soy sauce and corn starch mixture.
- Place in the refrigerator for 10 minutes.
- In a small prep bowl mix the set aside:
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Shred 2 cups carrots; set aside
- Chop 3 green onions; set aside
- Mince 1.5 teaspoons fresh gingerroot. I use a spoon to peel then a zester.
Let's cook!
- Complete prep from the prep tab above.
- Bring a large pot of water to boil and cook 10 oz of pasta to package directions. I weigh my pasta using a kitchen scale.
- Heat pan over high heat with 1/2 tablespoon canola oil. Add chicken and stir fry until chicken reaches 165°. Remove from pan and keep warm.
- Add 1/2 tablespoon canola oil to the pan and stir fry snow peas and carrots for about 5 minutes.
- Add green onions, ginger and red pepper flakes for about 2 minutes.
- Return chicken to the pan then add the noodles.
- Add the soy sauce mixture to the pan and stir everything together. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 3
