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Ingredients
- 1/4 cup vegetable oil
- 1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes
- 1/4 teaspoon salt
- 8 oz white mushrooms, thinly sliced
- 6 green onions, thinly sliced on the bias, whites and greens separated
- 1 carton (32 oz) Progresso™ reduced sodium chicken broth
- 1 cup coarsely shredded carrots
- 1 cup shredded red cabbage
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 8 oz uncooked spaghetti (from 16-oz package), broken in half
Details
Servings 6
Preparation time 60mins
Cooking time 60mins
Adapted from tablespoon.com
Preparation
Step 1
1
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
2
Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
3
Top with green onion greens.
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