- 2 Chicken Breasts
- 1 Package Spaghetti
- 3 Garlics
- 1 Onion
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 3 Green Chilli Pepper
- 2 Teaspoon Ground Black Pepper
- 2 Teaspoon Corn Flour
- 1 Teaspoon Garlic & Ginger Paste
- 2 Teaspoons Ketchup
- 2-4 Teaspoons Light Soy Sauce
- 1/2 Teaspoon Tasting Salt
- Canola Oil
- 1/2 Lime Juice
Thinly Slice the Chicken Breasts. Marinate the sliced Chicken Breasts with Ginger & Garlic Paste, Salt, Corn Flour, Black Pepper. Mix well and set aside for 15 Minutes.
In a Large Deep Pot boil the Spaghetti according to package directions. I use a little oil and salt while boiling my spaghetti. Drain the water and rinse the spaghetti under cold running water to remove starch. Set it aside.
Slice the Bell Peppers, Onions. Dice the Garlic. Split the green chillies in half.
In a pot heat canola oil, add garlic and marinated chicken. Stir fry until all the chicken is fully cooked. Chicken should be white in color – not pink.
Add the vegetables, green chillies and continue to stir. Do not cover. Cook on high heat so that the water evaporates from the vegetables and chicken.
Add Ketchup, Soy Sauce, Black Pepper, Tasting Salt.
Once the flavors incorporate with each other, add Lime Juice before serving.