Recipe by Chef Katie Chin
- 8 oz. (1/2 box) spaghetti or linguine
- 12 oz. boneless, skinless chicken breast, cut into bite size pieces
- 1 tsp. cornstarch
- 1/2 tsp. kosher salt
- 1/8 tsp. white pepper
- 3 Tbsp. canola oil, divided
- 1 garlic clove, minced
- 3/4 cup thinly sliced red bell pepper
- 1/2 c. bean sprouts
- 3/4 c. snow peas, blanched and julienne
- 1/2 c. julienne carrots
- 1/4 c. soy sauce
- 1 tsp. oyster sauce
- 1 tsp. sesame oil
- 1/4 tsp. white pepper
- 1/8 tsp. sugar
Prepare noodles according to package directions. Rinse, drain and set aside.
Toss the chicken pieces with the cornstarch, salt and white pepper. Cover and refrigerate for 10 minutes.
Heat a wok or large skillet over medium high heat.
Add 1 Tbsp. of the oil and swirl to coat.
Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry until it turns white.
Add the remaining 2 Tbsp. oil.
Add the red pepper and stir-fry for 1 minute.
Add the bean sprouts, snow peas and carrots and stir-fry for 1 minute.
Add the sauce and stir-fry until blended, about 1 minute.
Add the reserve noodles and toss until coated.
Transfer to a platter and serve immediately.
Since I was a kid, every spring break I can remember we always went to Disneyland. When my...