Recipe by Jean Pereira
Ingredients:
250 gms spaghetti
200 gms boneless chicken pieces
1 red capsicum (sliced)
1 yellow capsicum (sliced)
150 gms cabbage (sliced)
1 onion (sliced)
5-6 cloves garlic (chopped)
1" ginger (chopped)
2 tbsp chili flakes
For the sauce:
2 tbsp soy sauce
2 tbsp chili sauce
2 tbsp vinegar
2 tbsp oil
1 tbsp ketchup
2 tbsp roasted garlic and peppers seasoning
2 tbsp pepper powder
1 tsp cumin powder
1 tsp paprika powder
2 tsp salt to taste
1 tsp sugar
Steps:
- Cook the spaghetti according to the package instructions. Drain and keep ready.
- In a bowl, add add the ingredients for the sauce and mix together. Keep it ready.
- In a wok, heat oil.
- Add the chicken pieces and add salt, turmeric powder and pepper powder. Fry till the chicken pieces are cooked.
- Add the onions, ginger, garlic and fry till onions are cooked.
- Add the capsicum and cabbage. Fry for 5 minutes, stirring occasionally.
- Add the sauce mixture and mix well.
- Add the cooked spaghetti and mix together and cook on low heat for 5 minutes.
- Adjust salt and spices if required.
- ENJOY!
Notes:
- If desired, you can marinate the chicken pieces in turmeric, salt and pepper in advance.
- You can add carrots, spring onions, green capsicum, corn, beans, broccoli or other vegetables of choice as well.