How to make it

  • Heat canola and sesame oil in a large sauté pan over medium high heat, and add the chicken pieces. *{I often marinate the chicken before hand in soy/garlic/ginger/sesame oil}
  • When the chicken is no longer pink, add onions and cook until tender. Then add garlic, ginger and chilis. Sauté for one minute or until fragrant, turning the heat down to medium.
  • Add the chopped red pepper, celery and grated carrots, stirring occasionally until the pepper has softened. Turn down the heat again if needed.
  • Have a pot of boiling ready, and add the spaghettini. The thinner pasta usually only needs 4 minutes of cook time so check your pasta box for cooking times.
  • While the chicken mixture is cooking, combine 2 cups of the chicken stock, soy sauce, cornstarch and garlic powder together and mix until the cornstarch is dissolved. Pour it into the pan, and stir for one minute. Simmer for approx. 5 minutes or until sauce has thickened. Add more chicken stock as the sauce thickens, the amount depends on how much liquid evaporates. I generally use a whole carton though.
  • Stir in peanuts; Add the sriracha sauce and sesame oil.Taste for seasonings, adding more soy sauce, pepper, garlic, hot sauce ect. to suit your tastes.
  • Add the sauce to the drained spaghettini in a large pot or bowl. Toss to coat, again adding more stock if needed.
  • Stir in the chopped green onions, as well as lime juice and cilantro if desired. Top with whole peanuts for garnish.

Reviews & Comments 3

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  • elgourmand2 2 years ago
    A refreshing way to do pasta. I like the flavor mix. Nice post. Thanks for sharing.
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  • mommyluvs2cook 2 years ago
    I missed this when you posted it Shona! Looks totally delish :)
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  • NPMarie 3 years ago
    Wow! This looks amazing Shona!
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