We started out making a chicken stir-fry and ended up with our very own delicious version of chicken lo mein! If you like Mongolian grill restaurants, then try this!
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
326 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
Step 2
Combine chicken strips, cornstarch, soy sauce, ginger, and garlic powder in a large resealable plastic bag. Coat chicken with marinade, squeeze out excess air, and seal bag. Refrigerate for 1 to 1 1/2 hours.
Step 3
Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade and shake off excess; cook and stir in hot oil until chicken is no longer pink in the center, about 5 minutes. Stir in onion, celery, carrots, and broccoli. Add 1 tablespoon vegetable oil, if needed. Cover and cook until vegetables are tender, stirring occasionally, about 5 minutes.
Step 4
Stir spaghetti into chicken and vegetable mixture; cover and simmer for 5 minutes more.
Ingredients
½ teaspoon ground ginger
3 tablespoons cornstarch
1 small onion, chopped
2 tablespoons soy sauce
3 stalks celery, chopped
1 cup broccoli florets
½ pound spaghetti
2 carrots, thinly sliced
¼ teaspoon garlic powder, or to taste
3 skinless, boneless chicken breast halves, cut into strips
