Asian Chicken and Spaghetti

1 box Spaghetti, cooked

1 lb. skinless chicken cutlets cut into bite size strips

1 Tbsp. extra virgin olive oil

3 cloves fresh garlic, minced

½ cup soy sauce

3 Tbsp. sugar

Pinch of ground ginger

 In a large skillet on med-high flame, heat the olive oil and garlic.  Add the chicken strips to the hot skillet and cook for about 1 minute. When the chicken starts turning white, add the soy sauce, sugar and ginger. Coat all the chicken pieces well with the sauce and cover pan for about 4 minutes. Uncover pan occasionally and stir making sure the chicken is not sticking to pan and the soy sauce is not burning.

 When chicken has been fully cooked, turn flame to low and add the spaghetti to the chicken and soy sauce mixture. Using tongs fully coat the spaghetti with the soy and chicken mixture. If it seems to dry add more soy sauce to the spaghetti mixture and mix well. Serve hot.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (1)

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  1. Shira says:

    This is amazing. I make it so many times!

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