CHICKEN AND VEGETABLE CHOW MEIN

1/4 pound spaghetti, uncooked
3/4 pound boneless, skinless chicken thighs, cut into thin strips
1 tablespoon plus 1/3 cup stir-fry sauce, divided use
4 teaspoons soy sauce, divided use
2 tablespoons vegetable oil, divided
1 small carrot, julienned
2 stalks celery, cut diagonally into thin slices
1/2 onion, thinly sliced
3 cloves garlic, minced
1/4 pound bean sprouts
1/4 teaspoon black pepper
1 teaspoon Asian sesame oil

Cook pasta according to package directions; rinse and drain thoroughly

Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce and let stand 15 minutes.

Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes or until done; remove.

Heat remaining 1 tablespoon oil in same pan. Add carrot and stir-fry 1 minute.

Add celery, onion and garlic; stir-fry 3 minutes longer.

Stir in bean sprouts, chicken, spaghetti, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat and stir in sesame oil.

Makes 4 servings
Sources: Kikkoman