This recipe makes quick work of Chinese food and will satisfy your families urge for take-out with a QUICK at home meal!
Ingredients
1 pound cooked Spaghetti
4 stalks celery julienned
1 pound chicken breast (sliced thin when still partially frozen)
1 tbsp Peanut Oil
2 tbsp vegetable oil
1 inch fresh grated ginger root
1 tbsp brown sugar
1 package white mushrooms
1/2 small cabbage shredded
1 white onion sliced thin
1/4 c Soy sauce
2 tbsp peanut butter
Salt/pepper to taste
Method
Wisk peanut oil, ginger, soy sauce, brown sugar, peanut butter and a splash of water in a bowl and set aside. Saute all the vegetables in oil on low to medium heat with salt and pepper until soft. (My husband likes his a little crisper, so just cook until they are slightly under where you'd like them!)
Add sauce mixture, and scrape the goodness from the bottom of the pan! Set the thinly sliced chicken on TOP of the vegetables, salt and pepper, and cover for 2 or 3 minutes.
Add the spaghetti a little at a time so it mixes in easier. YUM!
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