Ingredients for 6 servings:
1. 8 ounces spaghetti, uncooked
2. 1 tablespoon cornstarch
3. 4 tablespoons reduced sodium soy sauce, divided
4. 2 tablespoons sesame oil, divided
5. 1 lb boneless skinless chicken breast, cut into 2-in pieces
6. 2 tablespoons white vinegar
7. 1 tablespoon sugar
8. 1 tablespoon canola oil
9. 2 cups fresh snow peas
10. 2 cups carrots, shredded
11. 3 green onions, chopped
12. 3/8 teaspoon ground ginger or 1 1/2 teaspoons fresh gingerroot, minced
13. 1/2 teaspoon crushed red pepper flakes
Directions:
1. Cook pasta according to package directions.
2. In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes.
3. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
4. In a large nonstick skillet or wok, stir-fry the chicken in canola oil until the juices run clear. Remove to a platter and keep warm.
5. In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender.
6. Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.