Thai Chicken Spaghetti

Name: Thai Chicken Spaghetti
Ingredients: 1 (8 ounce) package thin spaghetti, broken in half; 2 tablespoons vegetable oil; 1 1/2 pounds chicken tenders, cut into bite-size pieces; 4 stalks celery, sliced; 2 red bell peppers, sliced; 1 red onion, sliced; 2/3 cup shredded carrots; 1 cup chicken broth; 1/2 cup soy sauce; 1 tablespoon cornstarch; 1 teaspoon garlic powder; 1/2 teaspoon sesame oil; 3/4 cup unsalted peanuts; 1 tablespoon minced garlic; 1 teaspoon red pepper flakes

15 ingredients

4 steps

Ingredients

1 (8 ounce) package thin spaghetti, broken in half
2 tablespoons vegetable oil
1 1/2 pounds chicken tenders, cut into bite-size pieces
4 stalks celery, sliced
2 red bell peppers, sliced
1 red onion, sliced
2/3 cup shredded carrots
1 cup chicken broth
1/2 cup soy sauce
1 tablespoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon sesame oil
3/4 cup unsalted peanuts
1 tablespoon minced garlic
1 teaspoon red pepper flakes

Directions

1

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.
2

Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
3

Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
4

Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.