Sesame chicken noodles & snap peas

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Boneless skinless chicken breasts1 1/4 lb
• Dry spaghetti12 oz
• Sugar snap peas12 oz
• Low-sodium soy sauce1/4 cup
• Toasted sesame oil1 1/2 tbsp
• Honey2 tbsp
• Unseasoned rice vinegar2 tbsp
• Cornstarch1 tbsp
• Avocado or canola oil1 tbsp
• Garlic cloves2
• Fresh ginger1 tbsp
• Scallions4

How dinner comes together

1. 1

   Bring a large saucepan of salted water to a boil. Slice the chicken into thin bite-size strips; grate the garlic and ginger and slice the scallions.

2. 2

   Whisk the soy sauce, sesame oil, honey, vinegar, cornstarch and 1/3 cup water until smooth.

3. 3

   Cook the spaghetti until al dente. Add the snap peas for the final 2 minutes, then reserve 1/2 cup cooking water and drain.

4. 4

   Meanwhile, heat the neutral oil in the skillet over medium-high. Cook the chicken in one layer, turning once, until browned and the thickest pieces reach 165°F, 5–7 minutes.

5. 5

   Add the garlic, ginger and scallion whites for 30 seconds. Pour in the sauce and bubble until glossy and slightly thickened, 1–2 minutes.

6. 6

   Add the noodles and snap peas and toss until evenly coated, loosening with reserved cooking water if needed. Finish with the scallion greens.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Sesame
• Soy
• Wheat

Equipment

• Large saucepan
• Large nonstick skillet
• Mixing bowl