Description
For fans of spaghetti! Hearty, delicious and beautiful! In the summer when we don't want to stand at the stove, this recipe is a godsend! Spicy vegetables-a wonderful addition to your favorite spaghetti! Help yourself!
Ingredients
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Spaghetti
250 g
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Chicken fillet
1 piece
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Pepper
1 piece
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Carrots
1 piece
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Zucchini
1 piece
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Onion
1 piece
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Garlic
1 tooth
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Ginger
0.5 tsp
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Sunflower oil
4 Tbsp
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Soy sauce
4 Tbsp
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Sauce
8 Tbsp
Cooking
Zucchini and peppers cut into narrow strips
Onion cut into half rings. Carrots into thin sticks.
In a deep frying pan (or wok) heat the sunflower oil. Add the finely chopped garlic. Second, stir and add the chopped ginger Laem.
I use candied ginger, it will give the sweetness.
Chicken breast cut into thin strips.
Add to garlic and, stirring constantly, fry on high heat.
When the meat is browned, spread the carrots and bell pepper. Mix well.
Add zucchini and onion. Mix well.
In a separate bowl, mix Kikkoman soy sauce, oyster sauce and sweet chili sauce.
Add to vegetables, mix well. Reduce the heat and extinguish 2-3 minutes on low heat.
Boil the spaghetti in salted water for 7 minutes. Drain the water. Add the spaghetti to the vegetables. Mix well. Remove from heat!
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