Home Cooks > Recipes
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.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.