Stir-Fried Spaghetti with Chicken and Vegetables
Ingredients: spaghetti pasta, boneless skinless chicken thighs, frozen mixed vegetables, scallions, ginger, and garlic, soy sauce, rice vinegar, and honey · 30 min cook time · 550kcal · $8.50
Ingredients
8oz spaghetti pasta, 2pcs boneless skinless chicken thighs, 1cup frozen mixed vegetables, to taste scallions, ginger, and garlic, to taste soy sauce, rice vinegar, and honey, tsp sesame seeds
Instructions
1. Pat chicken thighs dry and sear in a preheated heavy-bottomed pot or Dutch oven with olive oil until golden brown and crispy.
2. Boil and drain pasta, rinsing it with cool water to stop the cooking process and prevent clumping.
3. In the same pot with the chicken fond, cook scallions, ginger, and garlic, then add frozen vegetables to deglaze the pan.
4. Dice the cooked chicken, add it back to the pot along with the pasta, sesame seeds, rice wine vinegar, soy sauce, and honey, then toss well.
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