You may also like
Categories:
thin spaghetti noodles water chicken chicken breasts olive oil sesame oil onion garlic celery cabbage stalks bok choy carrot frozen green pea cornstarch cold water soy sauce
Viewed: 78 - Published at: 6 years agoIngredients
- 8 ounces thin spaghetti noodles
- 3 cups water
- 3 chicken bouillon cubes
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1 celery rib, thinly sliced
- 2 cups cabbage, thinly sliced
- 2 stalks bok choy, sliced
- 1 carrot, shredded
- 1/4 cup frozen green pea
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/4 cup light soy sauce
Method
- Boil spaghetti in water adding bouillon cubes until al dente. Drain well reserving liquid.
- Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside.
- Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth.
- Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.
- Note: Coleslaw mix found in produce section of grocery can be substituted for cabbage.
