1 lb. 1.5 lbs. 2 lbs. Spaghetti
2 T 1/4 cup 6T Soy Sauce
2t 4t 2T Corn Starch
2t 4t 2T Garlic, minced
2 3 5 Chicken Breasts, diced
2t 4t 2T Sugar
2t 4t 2T Rice Vinegar
2T 1/4 cup 6T Water
1.5T 3T 4.5T Soy Sauce
2t 4t 2T Sesame Oil
1T 2T 2.5T Frank’s Red Hot Sauce
2T 1/4 cup 6T Hoisin Sauce
2 Tablespoons Oil
10 18 22 count Dried Red Chilies
1 2 3 bunches Green Onions, cut into 1 inch pieces
Make spaghetti according to package directions. Drain and run under cold water to stop them from cooking. Set aside.
Combine soy sauce, cornstarch, and garlic in a bowl.
Add chicken and stir to coat. Let stand at least 15 minutes.
Combine sugar, rice vinegar, water, soy sauce, sesame oil, Frank’s, and Hoisin sauce in a bowl.
Heat oil in wok to 375.
Add chilies for ~10 seconds.
Add chicken mixture. Stir fry for 2 minutes.
Add onions and sauce. Cook to thicken ~3-4 minutes.
Add spaghetti and mix well. Remove from heat. (Don’t eat dried chilies.)
Note: we have a big family and never make 1 batch (4 servings) because we love leftovers. I am always doubling or tripling the recipe that is why I put in the columns in ingredients. I am always recalculating. This simplifies for us. Never do more than 12 servings in a wok, it just is too much stuff to fit. The Frank's is what really gives it a kick so if too spicy cut down on Frank's Red Hot Sauce.
2t 4t 2T Sesame Oil
1T 2T 2.5T Frank’s Red Hot Sauce
2T 1/4 cup 6T Hoisin Sauce
2 Tablespoons Oil
10 18 22 count Dried Red Chilies
1 2 3 bunches Green Onions, cut into 1 inch pieces
Make spaghetti according to package directions. Drain and run under cold water to stop them from cooking. Set aside.
Combine soy sauce, cornstarch, and garlic in a bowl.
Add chicken and stir to coat. Let stand at least 15 minutes.
Combine sugar, rice vinegar, water, soy sauce, sesame oil, Frank’s, and Hoisin sauce in a bowl.
Heat oil in wok to 375.
Add chilies for ~10 seconds.
Add chicken mixture. Stir fry for 2 minutes.
Add onions and sauce. Cook to thicken ~3-4 minutes.
Add spaghetti and mix well. Remove from heat. (Don’t eat dried chilies.)
Note: we have a big family and never make 1 batch (4 servings) because we love leftovers. I am always doubling or tripling the recipe that is why I put in the columns in ingredients. I am always recalculating. This simplifies for us. Never do more than 12 servings in a wok, it just is too much stuff to fit. The Frank's is what really gives it a kick so if too spicy cut down on Frank's Red Hot Sauce.
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