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Ingredients
8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 tablespoons reduced sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 lb boneless skinless chicken breast, cut into 2-in pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
3/8 teaspoon ground ginger or 1 1/2 teaspoons minced fresh gingerroot
Directions
1) Cook pasta according to package directions.
2) In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes.
3) In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
4) 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.
5) In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions and ginger. Cook and stir until vegetables are crisp-tender.
6) Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.
