Sweet & Sour Chicken with Noodles
Sweet Thai chili sauce
Low sodium soy sauce
Chili garlic sauce
2 tsp(s), peeled, finely chopped
8 oz, thin or spelt
Uncooked sugar snap peas
1 cup(s), cut into matchsticks
Uncooked bell pepper(s)
1 cup(s), thinly sliced
Canned baby corn
15 oz, drained
Canned water chestnut(s)
8 oz, sliced, drained
Grilled skinless boneless chicken breast
6 oz, cubed (2 cups)
Drained canned pineapple chunks in juice
1 medium, sliced (optional) for garnish
1 tsp(s), (optional) for garnish
- In a small bowl, whisk the sweet chili sauce, ketchup, soy sauce, sesame oil, chili-garlic sauce and ginger. Set aside.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 minutes. Add the snap peas and cook for 4 minutes. Add the carrots, bell peppers, baby corn, and water chestnuts and cook for 1 minute.
- Using a large colander, drain well and transfer to a large serving bowl. Add the chicken, pineapple, and sweet and sour sauce to the spaghetti and vegetables, and toss well. Before serving, garnish with optional scallions and sesame seeds.
- Serving size: 2 cups