Oriental Soy Spaghetti!

By GialloZafferano · 40 min

Ingredients

Instructions

1. Trim fat and small bones from the chicken breast, cut it into chunks, and season them in a bowl with half the vegetable oil, the soy sauce, the lime zest and the lime juice.
2. Mix well and set the chicken aside. Cut the bell peppers into sticks. Cut the carrots into rounds, then into matchsticks.
3. Remove the seeds from the green chili and chop it finely. Peel the fresh ginger, slice it, then cut the slices into strips. Slice the spring onion into rounds.
4. Heat a wok or non-stick pan over medium-high heat. Add the seasoned chicken and toss it for about 8 minutes, stirring often, until golden.
5. Transfer the chicken to a tray. Add a little hot water to the wok and boil it briefly to lift food residue, then discard the water.
6. Pour the remaining vegetable oil into the wok over medium-high heat. Add the bell peppers, green chili, garlic cloves, ginger, carrots and spring onion, and cook for 7 minutes, stirring often.
7. Season the vegetables with soy sauce and keep stirring. Add the chicken and mix thoroughly. Add the soybean sprouts and set aside.
8. Bring plenty of water to a boil in a pot, turn off the heat, and add the soy spaghetti. Let it rehydrate for 3 minutes, then drain it directly into the wok.
9. Adjust the soy sauce to taste, then cook for one more minute over high heat. Serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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