Ingredients40 m servings 656 cals
- 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.
- 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.
Per Serving: 656 calories; 26.7 g fat; 52.8 g carbohydrates; 52.9 g protein; 98 mg cholesterol; 2373 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 cookin...
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 chicke...