3 tblsp vegetable oil
1 lb ground chicken
Salt
3 cloves garlic, minced
4 green onions (scallions), thinly sliced including white parts
1 pkg sliced white mushrooms
1 pkg broccoli slaw
1 tsp ground ginger
1/4 cup water
1 jar Thai Chili Sauce
Cook spaghetti as directed. Set aside. In 12 inch skillet heat 1 tblsp oil on medium high until hot. Add chicken & 1/8 tsp of salt. Cook until no longer pink, stirring occasionally. Transfer to bowl with slotted spoon. To the drippings in skillet, add garlic, scallions & 1 tblsp of oil. Cook 1 minute. Stir in mushrooms, cook 5 minutes. Add broccoli slaw & ground ginger. Cook for 5 minutes until veggies are tender, stirring often. Add the remaining tblsp of oil if needed.
Add Thai chili sauce, spaghetti & chicken to the veggie mixture. Cook 2 minutes to blend flavors & heat through.
My Thoughts:
I changed the original recipe so much to get to what is above so I really have no additional thoughts. If you're not a mushroom lover, these can be substituted with red & green peppers. This dish serves as a delicious healthy lunch for 2 days after.
