Stir fried chicken and vegetables with noodles in a savory sauce.
Author: Annie @ Annie's Chamorro Kitchen
Serves: Serves 4
Ingredients
½ Box spaghetti noodles
6 boneless skinless chicken thighs, cut into small strips
2 tablespoons vegetable oil
Veggies: (use what you like; I used these)
1 red or orange bell pepper, sliced
1 green bell pepper, sliced
1 zucchini or yellow squash, cut into ¼” slices
1 small yellow onion, sliced
Mushrooms, sliced
Sugar snap peas
1 carrot, julienned
Sauce:
½ cup soy sauce
6 garlic cloves, minced
1 tablespoon minced ginger
6 tablespoons brown sugar
1 tablespoon sesame oil
2 tablespoons cornstarch
1 cup water
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
2 tablespoons garlic chili sauce or chili oil (This is the chili oil I used.)
Instructions
Cook the spaghetti noodles according to package directions. Drain and set aside.
Cook the chicken and 2 tablespoons vegetable oil in a large pan over medium high heat, about 2 minutes.
Add all the vegetables to the pan; cook for about 2 minutes (they should still be slightly crisp).
Stir the sauce to dissolve the cornstarch. Add the sauce and noodles to the pan. Stir to combine all the ingredients. Cook for a minute, or just until the sauce begins to thicken then remove from the heat.
Serve and enjoy!
Recipe by Annie's Chamorro Kitchen at https://www.annieschamorrokitchen.com/chicken-stir-fry-with-noodles/