Every once in a while you need something better than take-out but just as quick. One thing that makes my whole family happy is an Asian inspired noodle dish. Real comfort food. It also makes for a HUGE amount, perfect for my big family, or the one hungry son who is still home. And, it tastes delicious the next day.
Mama’s Marco Polo Chicken Stir Fry
1 Package Spaghetti, dry
1 Club Pack Boneless Skinless Chicken Thighs (12), cut into cubes
2 Tbsp Tamari Sauce (gluten free soy sauce)
2 Tbsp Sesame Oil
4 Cloves Garlic, fresh, minced
4 Tbsp Vegetable Oil
1 Red Pepper, thinly sliced
1 Yellow Pepper, thinly sliced
1 Bag Snow Peas
1 Package Cremini Mushrooms, sliced
1 Carrot, thinly sliced
2 tsp Ginger, fresh, minced
3/4 Cup Hoisin Sauce
Options: 1 Green Onion, thinly sliced and/or Peanuts or Cashews, chopped
Put large pot on to boil. In large bowl, toss together cubed chicken, tamari sauce, sesame oil and 2 cloves (half) garlic. Marinate 10 minutes.
Prep all vegetables: red and yellow pepper, carrot, ginger.
In wok (I use my cast iron skillet), heat 2 Tbsp of the vegetable oil over high heat, stir fry chicken mixture until browned and juices run clear. About 10 minutes. Add hoisin sauce and ginger. Stir to coat chicken completely.
By this point the spaghetti should be ready to go into the pot to boil. About 10 minutes.
Add vegetables to chicken mixture and continue to heat, on medium, for 10 minutes.
Drain spaghetti and add to chicken and vegetables. Toss to coat spaghetti completely.
Serve with optional green onion and nuts (I put in ramekins on the table).
If you try it, let me know what you think!
