I had a dish like this at a restaurant in Canada on my honeymoon and thought it was delicious, so I tried to recreate it once I got back home. This is the result.

TaraKD

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.

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  • Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.

  • Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.

  • Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.

Nutrition Facts

656 calories; protein 52.9g; carbohydrates 52.8g; fat 26.7g; cholesterol 98.2mg; sodium 2373.3mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2015
Yum!! A weeknight Winner! This was easy to prepare and with on-hand ingredients it was a cinch to make. I added extra garlic and chili's to the vegetable mixture rather than at the end of cooking. And mixed the sauce in the same pan rather than a separate pot as that was simpler. I also added some Sriracha to the sauce to give it a little more heat. When I was making this I thought some sliced ginger might be a nice addition but I don't miss it it's perfect the way it is. The peanuts are what really makes this dish so don't skip them! I also used really flavorful concentrated chicken stock (low sodium) sometimes your ingredients can make or break the dish! I did add some green onions for a final touch which added some freshness and brightness. I will definitely make this again! Read More
(3)

Most helpful critical review

Rating: 3 stars
04/10/2015
This was an easy weeknight recipe that I really thought we would like but unfortunately we found it tasted like it was missing something. I followed the recipe except for using skinless chicken thighs and thin buckwheat noodles. I will make it again adding some peanut butter and sweet chili sauce to give this recipe some depth. Read More
(2)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2015
Yum!! A weeknight Winner! This was easy to prepare and with on-hand ingredients it was a cinch to make. I added extra garlic and chili's to the vegetable mixture rather than at the end of cooking. And mixed the sauce in the same pan rather than a separate pot as that was simpler. I also added some Sriracha to the sauce to give it a little more heat. When I was making this I thought some sliced ginger might be a nice addition but I don't miss it it's perfect the way it is. The peanuts are what really makes this dish so don't skip them! I also used really flavorful concentrated chicken stock (low sodium) sometimes your ingredients can make or break the dish! I did add some green onions for a final touch which added some freshness and brightness. I will definitely make this again! Read More
(3)
Rating: 3 stars
04/09/2015
This was an easy weeknight recipe that I really thought we would like but unfortunately we found it tasted like it was missing something. I followed the recipe except for using skinless chicken thighs and thin buckwheat noodles. I will make it again adding some peanut butter and sweet chili sauce to give this recipe some depth. Read More
(2)
Rating: 5 stars
09/11/2016
Delicious! Will definitely make it again. Read More
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