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1/4 pound spaghetti
3/4 pound boneless, skinless chicken thighs, cut into thin strips
1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
4 teaspoons Kikkoman Soy Sauce, divided
2 tablespoons vegetable oil, divided
1 small carrot, julienned
2 stalks celery, cut diagonally into thin slices 1/2 onion, thinly sliced
3 cloves garlic, minced
1/4 pound bean sprouts
1/4 teaspoon black pepper
1 teaspoon Asian sesame oil
Cook pasta according to package directions; drain, rinse and drain thoroughly. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 Tbsp. oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 tsp. soy sauce and pepper. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.
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