Ingredients
500 g spaghetti
2 tbsp rice bran oil
3 boneless, skinless thin-sliced chicken breasts
SIDS SALT & PEPPER to taste
4 cloves garlic, minced
½ cup dry roasted peanuts
2 spring onions, thinly sliced
SAUCE:--
½ cup soy sauce
½ cup chicken broth
½ cup dry sherry
2 tbsp red chilli paste with garlic, to taste
¼ cup sugar
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp cornflour
1 tbsp sesame oil
Directions
In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chilli paste, sugar, SIDS LOW SUGAR RASPBERRY VINEGAR, cornflour and sesame oil then set aside.
In a large pot of boiling salted water, cook pasta according to package instructions.
Heat oil in a large frypan over medium high heat. Season chicken breasts with SIDS SALT & PEPPER to taste. Add to the pan and cook, flipping once, until cooked through, about 3-4 minutes per side. Cool before dicing into bite-size pieces and set aside.
Add garlic to the pan and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil then reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and spring onions.
Serve immediately.
