3 boneless skinless chicken breasts
25 ml vegetable oil 2 tbsp
2 large carrots, julienned
1 small onion, chopped
25 ml gingerroot, minced 2 tbsp
250 ml mushrooms, sliced 1 cup
2 cloves garlic, minced
500 ml snow peas, trimmed 2 cup
25 ml dry sherry 2 tbsp
50 ml oyster sauce 3 tbsp
2 ml sesame oil 1/2 tsp
pinch hot pepper flakes pinch
375 g spaghettini 3/4 lb
chopped fresh coriander (optional)
Slice chicken into strips. In skillet or wok; heat oil over high heat; sauté chicken, stirring occasionally for 2 minutes or until browned. Transfer to plate; set aside.
Add carrots, onion and ginger to skillet; stir-fry, adding more oil if necessary, for 3 minutes. Add mushrooms and garlic; stir-fry for 1 minute.
Return chicken to skillet along with snow peas and sherry; cover and cook for 3 to 4 minutes or until chicken is no longer pink inside. Combine oyster sauce, sesame oil and hot pepper flakes; stir into skillet.
Meanwhile, in large pot of boiling water, cook spaghettini until tender but firm; drain well and arrange on warm plates. Top with chicken mixture; garnish with coriander.
Serves 4