Thai Chicken Spaghetti

Ingredients

• 1 (8 ounce) package thin spaghetti, broken in half
• 2 tablespoons vegetable oil
• 1 1/2 pounds chicken tenders, cut into bite-size pieces
• 4 stalks celery, sliced
• 2 red bell peppers, sliced
• 1 red onion, sliced
• 2/3 cup shredded carrots
• 1 cup chicken broth
• 1/2 cup soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon sesame oil
• 3/4 cup unsalted peanuts
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes

Directions

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.