Ingredients:

  • 12 oz (340g) spaghetti or linguine
  • 1 lb (450g) chicken breast, thinly sliced into strips
  • 2 cups (150g) broccoli florets, bite-sized
  • 4 cloves (12g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 3 stalks (45g) green onions, sliced
  • 1/4 cup (60ml) low-sodium soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (12g) honey
  • 1 tsp (5ml) rice vinegar
  • 1/2 tsp (2g) red pepper flakes
  • 1 tbsp vegetable oil

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package directions. Note: This keeps the pasta from getting mushy later.
  2. Reserve 1/2 cup (120ml) of the starchy pasta water before draining. Note: This is your liquid gold for the sauce.
  3. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium high heat. Add the sliced chicken breast in a single layer and sear undisturbed for 3 minutes until golden brown, then flip and cook for another 2 minutes.
  4. Remove chicken from the pan and set aside on a plate. Note: This prevents the chicken from overcooking while you do the veg.
  5. In the same pan, add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30–60 seconds until fragrant.
  6. Add the broccoli florets and stir fry for 3 minutes until bright green and slightly charred.
  7. Lower the heat to medium. Pour in the low sodium soy sauce, toasted sesame oil, honey, rice vinegar, and red pepper flakes, then return the seared chicken to the pan.
  8. Once the sauce begins to bubble and thicken (about 1 minute), toss in the undercooked pasta.
  9. Add the reserved pasta water one tablespoon at a time, tossing vigorously until the sauce is velvety and clings to the noodles.