SIMPLE CHICKEN STIR FRY
2 boneless, skinless chicken breasts, sliced into thin strips
12 oz thin spaghetti
1/3 cup soy sauce
3 TBS vegetable oil
3 TBS sesame oil, divided
1 TBS white wine vinegar (or rice wine vinegar)
1 pkg frozen stir fry vegetables
sesame seeds, optional
green onions, optional
Season the chicken strips with salt. pepper. onion powder and garlic powder. Add vinegar and 1 TBS of the sesame oil. Stir well and let sit at room temperature for 10 minutes.
Meanwhile, cook the spaghetti to al dente (that just means it still has a little bite to it, not mushy).
Heat a large skillet (or wok) over medium-high heat. Add vegetable oil. When hot, add chicken strips and brown them, stirring occasionally.
When the chicken is done, remove from the skillet to a plate and set aside.
Add the frozen stir fry veggies to the hot skillet. Stir and cook until thawed and hot.
Return the chicken to the skillet.
Add the soy sauce.
Add the remaining 2 TBS of sesame oil. Stir well.
Add the cooked and drained spaghetti.
Using tongs or 2 forks, toss the spaghetti until completely incorporated.
Taste it to see if it needs more salt and/or pepper. Season to taste and toss.
Garnish with sesame seeds and green onions, if desired.
I like to serve this with frozen eggs rolls or wonton soup. Here is a link to my easy wonton soup recipe if you're interested: Chinese Food at Home
Easy, yummy and much better for you than take out! Enjoy!