Ingredients:
8 oz spaghetti
1 lb chicken breast, thinly sliced
2 tbsp vegetable oil
2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli)
3 cloves garlic, minced
1/4 cup soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
1 tsp sugar
1/2 tsp ground ginger
1/2 cup chicken broth
1 tsp cornstarch mixed with 2 tsp water
Salt and pepper to taste
2 green onions, sliced (for garnish)
Directions:
Cook spaghetti according to package instructions. Drain, rinse under cold water, and set aside.
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add chicken slices, season with salt and pepper, and stir-fry for 5-6 minutes until golden brown. Remove and set aside.
In the same skillet, add the remaining oil. Sauté garlic for 30 seconds until fragrant. Add mixed vegetables and stir-fry for 3-4 minutes until tender-crisp.
Return the chicken to the skillet. Add soy sauce, oyster sauce, sesame oil, sugar, ground ginger, and chicken broth. Mix well and let it simmer for 2 minutes.
Stir in the cornstarch mixture to thicken the sauce. Cook for 1-2 minutes until the sauce coats the chicken and vegetables.
Add the cooked spaghetti to the skillet and toss everything together until evenly combined.
Garnish with green onions and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings
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