INGREDIENTS
- 1 Package Egg Noodles or Spaghetti
- 2 Different Colored Bell Peppers
- 3-5 Green Chili (Non-Spicy)
- 3 Garlic Cloves
- 2 teaspoon Black Ground Pepper Powder
- 2 teaspoons of Corn Starch
- 3-6 teaspoons Lite Soy Sauce
- 1 tablespoon Tomato Ketchup
- 2 Chicken Breasts
- 1 Tablespoon Ginger & Garlic Paste
- 1 Yellow Onion
- Canola Oil
- Tasting Salt also known as Aji-No-Moto Umami Seasoning
- Salt
- Bring a pot of water to boil, add 1 teaspoon salt, 2 tablespoons canola oil – Add spaghetti when what is boiling. Cook according to package direction.
- Thinly slice chicken breasts into bite size pieces – Mix chicken with 2 teaspoons corn starch, 1 teaspoons black pepper, 1 teaspoon salt, ginger and garlic paste. Marinate for 15-30 minutes.
- Slice the bell peppers and onion length wise.
- Chop the garlic.
- Cut the green chilis in half.
- Drain the Spaghetti – Rinse with cold water – set aside.
- Using same pot – Heat oil, add garlic and cook until light brown.
- Add the Marinated Chicken and cook until no longer pink.
- Do not cover – Fry until no juices remain.
- Add the sliced bell peppers, onions, green chilis.
- Add Soy Sauce, Ketchup, Ground Black Pepper, and Tasting Salt, Salt (Additional Salt according to taste)
- Add the Spaghetti. Mix Well.
- Combine. Serve Hot.
Enjoy!