Stir Fried Spaghetti with Chicken
|Serves: 4 pax||Cooking Time: 20mins|
- 2 tbsp corn flour
- 4 tbsp light soy sauce
- 4 tbsp dark soy sauce
- 3-4 green onions, chopped into 1 cm pieces (green stem only)
- 1 tbsp sesame oil
- 400 g Barilla Spaghetti
- 200 g chicken thigh, deboned and deskinned (cut into 2cm chunks)
- 300 g bean sprouts
- 2 tbsp garlic, finely chopped
- 2 tbsp ginger, finely chopped
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Step By Step Guide
In a small bowl combine the sliced chicken thigh with the corn flour and 2 tbsp each of light and dark soy sauce. Set aside to marinate. In the meantime, bring plenty of water to a boil in a large pot. When boiling, drop the Barilla Spaghetti into the water and stir. Cook according to the instructions on the pack.
Drain 1 minute before suggested cooking time and stir fry in in a little oil, seasoning with the remaining 2 tbsp of light and dark soy. Take the pasta out of the pan and set aside.
In the same pan, quickly stir fry the chicken thigh in a little oil together with the garlic and ginger; after 2 minutes, add the bean sprouts and cook for an additional 2 minutes. Finally, add the pasta and stir fry everything together for another minute. Finish with a drizzle of sesame oil and sprinkle with the chopped green onion.