1tablespoon(s)cooking oilor other neutral tasting oil
1poundchicken breastsboneless, skinless (cut into cubes)
Salt and pepperto season chicken
For the Vegetables and Sauce
2tablespoon(s)cooking oilor other neutral tasting oil
3tablespoon(s)minced garlic
1tablespoon(s)ginger paste
2cupsbroccoli florets
2carrotslarge, cut into ¼ inch rounds
1 ½cupssugar snap peas
1red bell peppercut into strips
½white oniondiced
2tablespoon(s)chili pastesambal oelek
½cupsoy saucelow-sodium
1poundchickpea spaghetti noodlescooked according to package directions
green onionsfor garnish
Toasted sesame seedsfor garnish
Instructions
For the Chicken
Heat a medium pan over low-medium heat. Add 1 tablespoon of cooking oil and allow to heat. While the oil heats, season the chicken with salt and pepper then add it to the pan.
1 tablespoon(s) cooking oil, 1 pound chicken breasts, Salt and pepper
Cook until the chicken is no longer pink and cooked through. Remove the chicken from the pan and set aside.
For the Vegetables and Sauce
Add the remaining oil to the pan along with the garlic and ginger paste. Cook for 30 seconds to 1 minute until the garlic is fragrant.
To the pan, add the broccoli, carrots, snap peas, bell pepper, and onions. Cook until the vegetables begin to soften then add the chili paste and soy sauce (if using).
2 cups broccoli florets, 2 carrots, 1 ½ cups sugar snap peas, 1 red bell pepper, ½ white onion, 2 tablespoon(s) chili paste, ½ cup soy sauce
Return the cooked chicken and cooked pasta to the pan mixing until incorporated.
1 pound chickpea spaghetti noodles
Top with sliced green onions and toasted sesame seeds. Serve hot.
green onions, Toasted sesame seeds
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of chicken stir fry. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of E.N.S. Photography.