CHICKEN SPAGHETTI BOK CHOY

Cook spaghetti in salted boiling water until al dente; drain and set aside.

Slice chicken breast into thin strips and season with salt and black pepper.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.

Remove chicken from skillet and set aside.

In the same skillet, add garlic and ginger; sauté until fragrant, about 1 minute.

Add sliced carrots, bell pepper, and bok choy; stir-fry until vegetables are tender, about 3-4 minutes.

Return chicken to the skillet and mix well with vegetables.

In a small bowl, combine soy sauce, chicken broth, and cornstarch; stir until smooth.

Pour sauce over chicken and vegetables; cook until sauce thickens, about 2-3 minutes.

Add cooked spaghetti to the skillet; toss to combine and heat through.

Drizzle with sesame oil and garnish with sliced green onions before serving.

Spice Level:

Allergens