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Thai-Inspired Chicken Spaghetti
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Thai-inspired chicken spaghetti with veggies, peanuts, and zesty soy sauce.
Ingredients:
  • 1 (8 ounce) package thin spaghetti, broken in half
  • 1.5 pounds chicken tenders, cut into bite-size pieces
  • 4 stalks celery, sliced
  • 2 red bell peppers, sliced
  • 1 red onion, sliced
  • 0.66666668653488 cup shredded carrots
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sesame oil
  • 0.75 cup unsalted peanuts
  • 1 teaspoon red pepper flakes
Instructions:
  • 1. Boil a large pot of lightly salted water. Add spaghetti and cook until al dente, about 4-5 minutes. Drain and set aside.
  • - Cook the spaghetti as instructed on the package. - Heat oil in a large nonstick pan or wok over medium heat. - Add chicken and cook until no longer pink in the center, about 5 minutes. - Add celery, bell peppers, onion, and carrots and cook until vegetables are slightly tender, about 5 minutes.
  • In a small saucepan, bring chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil to a boil. Simmer over low heat until the sauce thickens as desired, for 5 to 10 minutes.
  • Combine peanuts, garlic, and red pepper flakes with the chicken-vegetable mixture; stir and cook for an additional 2 minutes. Mix in the sauce, then add spaghetti and toss until well coated.

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