Pasta Stir-Fry Recipe
INGREDIENTS 150g spaghetti 150g chicken breast/fillet thinly sliced 1 medium green, red, yellow and orange bell peppers, sliced in thin strips 1 medium onion, sliced in rings 1 tbsp. sesame oil 4 tbsp. cooking oil 3 tbsp. soy ...
150g chicken breast/fillet thinly sliced
1 medium green, red, yellow and orange bell peppers, sliced in thin strips
1 medium onion, sliced in rings
1 tbsp. sesame oil
4 tbsp. cooking oil
3 tbsp. soy sauce
3 tbsp. oyster sauce
1 tsp minced ginger
1 tbsp. minced garlic
2 seasoning cubes
½ tbsp. chili pepper
½ tsp chinese five spice
Salt to taste
In a plastic ziplock bag or tupperware, mix ginger, ½ of the garlic, 1 seasoning cube, one tbsp. cooking oil, Chinese five spice and salt. Cut chicken breast in tiny strips, coat thoroughly with the mixture, set in the fridge and leave to marinate for at least 3 hours.
Meanwhile, bring a pot of water to a boil, add the spaghetti and allow to cook through, according to the package instructions. Boil spaghetti till tender and firm, drain using a colander(sieve). Stir occasionally to avoid clumping up.
Increase heat to moderately high. Heat up 2 tbsps. of cooking oil in a wok or frying pan on medium heat. Stir in the marinated chicken and fry for at least 2mins. Scoop out the meat and set aside.
In the same wok, add another tbsp. of cooking oil, stir in onions, sauté for 1min, then stir in remaining garlic, sauté for another 30 seconds or till fragrant.
Stir in bell peppers, sauté for at least 1 minute. Do not over cook
Next, add sesame oil, soy sauce and oyster sauce, chili pepper and remaining seasoning cube, mix thoroughly with vegetables and allow to simmer for 1 minute
Stir chicken back into the wok
Reduce heat to medium and add cooked spaghetti.
Combine thoroughly using a tong, let it cook for another minute and you are done.