Chinese Chicken Spaghetti

• servings: 6 servings
• total time: 30 minutes

Ingredients

8 ounces uncooked spaghetti

1 tablespoon cornstarch

4 tablespoons reduced-sodium soy sauce, divided

2 tablespoons sesame oil, divided

1 pound boneless skinless chicken breasts, cut into 2-inch pieces

2 tablespoons white vinegar

1 tablespoon sugar

1 tablespoon canola oil

2 cups fresh snow peas

2 cups shredded carrots

3 green onions, chopped

1-1/2 teaspoons minced fresh gingerroot

1/2 teaspoon crushed red pepper flakes

Directions

Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a shallow dish. Add chicken; turn to coat. Let stand 10 minutes. In a small bowl, combine vinegar, sugar, remaining 3 tablespoons soy sauce and 1 tablespoon sesame oil; set aside.

In a large nonstick skillet or wok, heat canola oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Remove to a platter and keep warm. To the same skillet, add peas and carrots. Cook and stir 5 minutes. Add green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender, 2-3 minutes longer. Return chicken to pan. Add soy sauce mixture. Drain pasta and add to skillet; toss until combined.

Nutrition

• Calories: 329
• Total Fat: 9g fat (1g saturated fat
• Cholesterol: 42mg
• Sodium: 449mg
• Total Carbohydrate: 38g carbohydrate (6g sug
• Dietary Fiber: 3g fiber)
• Protein: 22g protein. <b>Diabetic