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Chinese Chicken Spaghetti

 Chinese Chicken Spaghetti
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

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Chinese Chicken Spaghetti (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cup equals 329 calories, 9 g fat (1 g saturated fat), 44 mg cholesterol, 465 mg sodium, 37 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.