Sauce:
½ c. dark brown sugar, packed
6 T. soy sauce
1 c. chicken broth
chili-garlic sauce (add as much or as little as you like)
Mix and set aside.
The rest:
1 6-oz. pkg. Spaghetti noodles, cooked, drained and cooled
2 boneless, skinless chicken breasts
Heat 3 T.oil til medium hot, then add
1 t. garlic
¼ t. basil
½ t. sugar
Saute for a few seconds, then add chicken breasts. Turn heat to medium and sauté for 5 minutes on each side or until done. Remove from heat and slice into bite-size pieces. Set aside. OPTIONAL: saute diced green/red pepper after removing the chicken.
Heat 2 T. oil then stir in and cook for only about 15-30 seconds:
1 T. minced garlic
½ t. minced ginger
½ c. green onion, chopped
Add sauce. Simmer 2 minutes. Dissolve 2 tsp. cornstarch in 1/4 c. water. Add this to the sauce to thicken. Simmer 1 minute. Add sliced chicken. Add noodles and toss lightly. Optional: drizzle sesame oil on top.
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