Ingredients:

  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 1 tbsp neutral oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 8 oz spaghetti
  • 2 cups broccoli florets, bite-sized
  • 1 large red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 3 scallions, sliced diagonally

Instructions:

  1. Boil a large pot of salted water and cook pasta until just underdone. While pasta boils, whisk all sauce ingredients (soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil) in a small bowl. Chop all vegetables into uniform sizes.
  2. Heat neutral oil in a wok or deep skillet over high heat until shimmering. Add chicken strips in a single layer; sear without moving for 2 minutes until a golden-brown crust forms, then stir-fry for another 2 minutes until cooked through. Remove chicken from the pan and set aside.
  3. In the same pan, toss in the julienned carrots and broccoli florets. Sauté for 3 minutes until vibrant but still crisp. Add the sliced red bell pepper and scallion whites, stirring constantly for 60 seconds until fragrant.
  4. Return the cooked chicken to the pan and add the drained pasta. Pour the sauce over the mixture. Toss vigorously over medium-high heat for 2 minutes until the sauce thickens into a glossy glaze and every noodle is coated.