“Found in TOH's family favorites. A winner from Jenna Noel from Glendale, AZ. You might consider a little more pepper flakes.”
READY IN:
38mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions.
  2. In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes.
  3. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
  4. In a large nonstick skillet or wok, stir-fry the chicken in canola oil until the juices run clear. Remove to a platter and keep warm.
  5. In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender.
  6. Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.

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