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Chinese Chicken Spaghetti















Trans-fat Free, Good source of fiber


¼ cup soy sauce, tamari
2 tablespoons water
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon balsamic vinegar
1 tablespoon cornstarch
1 clove garlic
1 teaspoon ginger
fresh, minced
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
4 each chicken breast halves, boneless, skinless
1 each green bell peppers
cut into strips
1 cup red cabbage
2 each celery stalks
sliced, optional
¼ cup scallions, spring or green onions
8 ounces vermicelli pasta
or angel hair pasta


Combine soy sauce, water, brown sugar, sesame oil, vinegar, cornstarch, garlic, ginger and both peppers.

Place in a dish.

Cut chicken into ½-inch strips; add to marinade.

Cover and refrigerate 30 minutes.

Toward end of marinating time, bring salted water to boiling for cooking pasta.

Remove dish from refrigerator.

Sauté until chicken is tender and sauce is thickened.

Stir in bell pepper, cabbage, celery and green onions.

Cook until vegetables are crisp tender.

Add pasta to boiling water and follow package directions.

Drain. Spoon chicken mixture over top.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 34216% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 990mg 41%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 12%
Sugars g
Protein 57g
Vitamin A 10% Vitamin C 60%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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