1/2 small head green cabbage, cored and finely shredded
1 large carrot, cut into matchstick-size pieces
2 medium garlic cloves, minced
salt
DIRECTIONS
Break the spaghetti in half and cook according to package directions. Drain and set aside.
Add the chicken pieces and cornstarch to a bowl. Stir until the chicken is well coated in the cornstarch then set aside.
In a separate small bowl mix together the soy sauce, sesame oil, and black pepper then set aside.
Heat the oil in a large wok or saute pan over high heat.
Shake any excess cornstarch from the chicken pieces and place them in the hot oil. Cook the chicken, stirring often, until lightly browned, about 5 minutes.
Add the cabbage, carrot, and garlic to the pan and cook, stirring occasionally, until cabbage is wilted, about 3 minutes.
Add the sauce and cooked spaghetti to the pan and cook while stirring for about 1 minute.
Take the pan off the heat and season with salt to taste.
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