I love to make stir-fry for dinner during the week. It’s fast, flavorful and so versatile. I usually serve this sauce + meat mixture over brown rice, but earlier this week, I changed things up and served it over whole wheat spaghetti instead. It was Some Kinda Good! Feel free to make this recipe your own by using whatever protein you like. Shrimp, pepper steak or even ground beef are delectable options. The sauce is slightly sweet with a little tang from the ground mustard, and the crunch from the celery and pecans gives the dish great texture.
Stir-Fry comes together quickly, and is a filling and Some Kinda Good weeknight dinner.
Take the opportunity to clean out your fridge with this dish! Use leftover vegetables from something you cooked earlier in the week, such as green beans or carrots.
Watch just how easy it is to prepare this dish live on Facebook and be sure to like Some Kinda Good. Recipe below. Enjoy!
Spaghetti Chicken Stir-Fry
1 pound whole wheat spaghetti
4 boneless skinless chicken breasts
2-3 TBS Oil, olive or vegetable
1 Green or Red Bell Pepper, chopped
3 Celery Stalks, chopped
1 medium onion, sliced
1/2 pound Frozen Broccoli Florets
2 Cloves Garlic, minced
Pecans or La Choy Rice Noodles, for garnish
Salt and Pepper
Cumin
Red Pepper Flakes
For the sauce:
1 TBS Cornstarch
1 TBS Sugar
1 TBS Dried Mustard
3/4 Cup Reduced Sodium Soy Sauce
3/4 Cup Chicken Stock
Season chicken breasts well with salt, pepper and cumin on both sides. Place the oil in a large skillet with a high rim, over medium-high heat and wait until your pan is slightly smoking hot. Swirl the oil around in the pan so that the bottom is evenly coated. Place chicken breasts in oil and sear for about 3-4 minutes. Flip chicken over and finish cooking for about 4 minutes on the other side, reducing heat to medium. Meanwhile, cook pasta according to package directions. Remove chicken from pan, and deglaze the pan with a splash of chicken stock, scrapping up the bits from the bottom of the pan with a wooden spoon. Add the chopped vegetables to the pan, reserving the garlic. Saute the vegetables for about 4 minutes, until they cook down. Add in the garlic and stir to combine. Season with a pinch of salt, pepper and red pepper flakes.
While the vegetables cook, prepare the sauce in a separate bowl. Whisk together the ground mustard, sugar and cornstarch. Add in the soy sauce, chicken broth, a pinch of salt and stir to combine. Pour the sauce over the vegetables and bring to a boil. Chop chicken into cubes, then return the meat to the pan. Reduce the heat to medium-low and let simmer 5-10 minutes until the sauce has thickened and the vegetables are tender. Pour the meat and sauce mixture over the pasta and toss to combine. Top with pecans or La Choy Rice Noodles and serve.
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Food Network Star finalist, Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube. She graduated from Georgia Southern University, and also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.
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