Recipe Chicken Spaghetti Stir Fry With Vegetables

Miranda | My Anosmic Kitchen

Pick up these few ingredients today and make your delicious chicken spaghetti stir fry with vegetables because its easy, delicious and will have you thinking that you're at your favorite restaurant!

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Ingredients

500 grams chicken breasts (cut into cubes)
2 tbsps coconut oil (vegetable oil, olive oil)
1 onion chopped
2 cloves of garlic finely diced
1 medium carrot cleaned and diced
1 tsp chicken stock powder mixed with a 1/2 cup of water (or about a 1/4 cup liquid chicken stock)
2 medium peppers (red & green) de-eeded sliced & cubed)
2 tsps cumin spice
2 tsps salt (1 for pasta & 1 for chicken)
250 grams spaghetti (2 people serving)
1 tsp rice vinegar (apple cider, white or lemon juice)
2 tbsps kikkoman light soy sauce
2 tbsps hoisen sauce
1/2 cup water
fresh oregano, basil or parsley

Instructions

Heat the oil in non stick pan and cook onions & garlic for 2 minutes.
Add the carrots and keep turning to prevent burning. Let the carrots cook for about 3 to 5 minutes while stirring.
Add cubed chicken, cumin spice and salt.
Pour in the chicken stock and continue cooking for 10 to 12 minutes.
Add chopped peppers.
Bring enough water in a pot to boil. Once boiling, add a pinch of salt and add in the spaghetti. Cook for about 8-10 minutes or follow packet instructions.
Drain the pasta (keep a cup of the pasta water 'liquid' a side)
Make the "sauce" in a small bowl by combining soy, vinegar, hoisen sauce and 1/2 cup of the pasta water and add this into the chicken stir-fry. Cook till chicken is done. About 10 minutes.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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