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Categories:
choy celery carrot scallions garlic chicken soy sauce rice wine white pepper peanut oil ground cinnamon Tahini rice wine vinegar chile paste honey oyster sauce chicken broth chile paste Tahini oyster sauce soy sauce honey
Viewed: 40 - Published at: 2 years agoIngredients
- 2 leaves bok choy julienned
- 1 celery rib julienned
- 1 carrot julienned
- 2 scallions chopped
- 5 garlic cloves minced
- 1 pound ground chicken
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 dash white pepper
- 2 teaspoons peanut oil
- 1/2 teaspoon ground cinnamon
- 2 tablespoons tahini
- 2 tablespoons rice wine vinegar
- 3 teaspoons chile paste
- 1 teaspoon honey
- 1 1/2 teaspoons oyster sauce
- 3/4 cup chicken broth
- 12 ounces spaghetti cooked
- 2 teaspoons chile paste
- 2 teaspoons tahini
- 2 teaspoons oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon honey
Method
- Using a fork, mix chicken with soy sauce, rice wine and a bit of white pepper.
- Heat oil over medium high heat in wok and brown chicken, sprinkling the cinnamon as it cooks.
- In a bowl, whisk tahini, vinegar, broth, chile paste, honey and oyster sauce.
- Once chicken is cooked, turn heat to low and add garlic.
- Cook for about a minute, or until it becomes fragrant.
- Add the tahini mixture and chicken broth, simmering until the sauce thickens.
- Add the bok choy, carrot, celery and scallions.
- Add the cooked spaghetti to the meat mixture.
- Whisk the additional sauce ingredients in a bowl and coat the spaghetti and vegetables.
