Chinese Chicken Spaghetti Recipe

4.5 13 23
Chinese Chicken Spaghetti Recipe
Chinese Chicken Spaghetti Recipe photo by Taste of Home
Publisher Photo

Chinese Chicken Spaghetti Recipe

Read Reviews
4.5 13 23
Publisher Photo
It's hard to believe that something that comes together this easily could be tasty and lower in fat. This dish is pretty zippy, but if you like your stir-fries extra spicy, increase the red pepper flakes a bit. -Jenna Noel of Glendale, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined. Yield: 6 servings, 1 cup per serving.
Originally published as Chinese Chicken Spaghetti in Light & Tasty April/May 2004, p37

Nutritional Facts

1 cup: 329 calories, 9g fat (1g saturated fat), 44mg cholesterol, 465mg sodium, 37g carbohydrate (0 sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

  • 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
  1. 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 large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
  2. In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined. Yield: 6 servings, 1 cup per serving.
Originally published as Chinese Chicken Spaghetti in Light & Tasty April/May 2004, p37

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Reviews forChinese Chicken Spaghetti

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Briadona User ID: 5500759 258860
Reviewed Dec. 30, 2016

"Very good nice and light for the new year. Cooked the snow peas with the pasta for the last minute of cooking time. Stir fried the carrots and green onions only 2 minutes the stated time would be too long. Served with bottled teriyaki and hot sauce on the side for those that wanted more of either flavor. The Almond Good Luck cake on this site is a great dessert for this meal!"

MY REVIEW
chrissellscandles User ID: 2752798 222630
Reviewed Mar. 12, 2015 Edited Oct. 19, 2016

"This is so yummy! I've been making this since this particular issue came out 12 years ago! I wouldn't change a thing. My family loves it."

MY REVIEW
WendyHewitt User ID: 1363693 131480
Reviewed May. 11, 2014

"Awesome!"

MY REVIEW
elaineae User ID: 3082225 138740
Reviewed Apr. 18, 2014

"Leave out the vinegar and it would be closer to a five star."

MY REVIEW
KrisKeel User ID: 7727089 57794
Reviewed Apr. 4, 2014

"Pretty good-tasted like take out. I thought it needed more sauce, though-next time I'd double the vinegar sauce."

MY REVIEW
mmcarlisle User ID: 7385610 108272
Reviewed Feb. 19, 2014

"Delicious! I will definitely make this again. I followed the recipe exactly and thought it had great taste."

MY REVIEW
KatyH3 User ID: 7354323 91610
Reviewed Feb. 18, 2014

"I loved this recipe. I made extra sauce and added extra red pepper flakes because we love spicy food. Not bland at all. I will definitely make this again."

MY REVIEW
laurenkirk User ID: 6964776 136269
Reviewed Jan. 19, 2014

"I make this at least twice a month. Very easy and so good!"

MY REVIEW
serenity2002 User ID: 6574745 56848
Reviewed Nov. 5, 2013

"was really good"

MY REVIEW
kimmaclean User ID: 4949189 53632
Reviewed Dec. 7, 2011

"Our whole family loved it. Timing is important as the pea pods and carrots are easily over-cooked. It's great as a leftover too."

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