Thai Chicken Spaghetti Recipe

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until cooked through but firm to the bite 4 to 5 minutes. Drain.

Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center about 5 minutes. Add celery red bell peppers red onion and carrots; cook and stir until vegetables are slightly tender about 5 minutes.

Mix chicken broth soy sauce cornstarch garlic powder and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached 5 to 10 minutes.

Stir peanuts garlic and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.