Ingredients
4
4 servings
- •1 (8 ounce) package thin spaghetti, broken in half
- •2 tablespoons vegetable oil
- •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
- •0.5 cup soy sauce
- •1 tablespoon cornstarch
- •1 teaspoon garlic powder
- •0.5 teaspoon sesame oil
- •0.75 cup unsalted peanuts
- •1 tablespoon minced garlic
- •1 teaspoon red pepper flakes
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain and set aside.
- While the spaghetti is cooking, heat oil in a large nonstick pan or wok over medium heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add celery, bell peppers, onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
- Meanwhile, bring chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil to a boil in a small saucepan. Reduce the heat and simmer until sauce reaches desired consistency, 5 to 10 minutes.
- Stir peanuts, garlic, and red pepper flakes into chicken-vegetable mixture; cook for 2 more minutes. Pour in sauce, then add spaghetti and toss to coat.
Nutritional Facts
Per 4 servings
- Calories: 656
- Carbohydrate: 53g
- Fat: 27g
- Fiber: 7g
- Protein: 53g
- Sugar: 9g
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