Thai Chicken Spaghetti recipe

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Ingredients

1 (8 ounce) package thin spaghetti, broken in half
2 tablespoons vegetable oil
1 ½ pounds chicken tenders, cut into bite-size pieces
4 stalks celery, sliced
2 red bell peppers, sliced
1 red onion, sliced
⅔ cup shredded carrots
1 cup chicken broth
½ cup soy sauce
1 tablespoon cornstarch
1 teaspoon garlic powder
½ teaspoon sesame oil
¾ cup unsalted peanuts
1 tablespoon minced garlic
1 teaspoon red pepper flakes

Nutrition Info

656.3 calories
carbohydrate: 52.8 g
cholesterol: 98.2 mg
fat: 26.7 g
fiber: 6.6 g
protein: 52.9 g
saturatedFat: 4.3 g
servingSize: -
sodium: 2373.3 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.

  2. Heat oil in a large non-stick pan or wok over medium heat, cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots, cook and stir until vegetables are slightly tender, about 5 minutes.

  3. Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan, bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.

  4. Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture, cook for 2 minutes more. Pour sauce over chicken-vegetable mixture, add spaghetti and toss to coat.

Recipe Yield

4 servings

Recipe Note

I had a dish like this at a restaurant in Canada on my honeymoon and thought it was delicious, so I tried to recreate it once I got back home. This is the result.

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