Rice spaghetti with chicken and almonds
ready in: 40 mins
PRODUCTS USED FOR THIS RECIPE
INGREDIENTS FOR 4 PEOPLE
2 tablespoons olive oil
2 tablespoons cane sugar
3 tablespoons soy sauce
1 tablespoon corn starch (maizena)
2 chicken breasts (whole or in slices)
30gr unpeeled almonds
250gr rice noodles
- In a bowl mix the cane sugar, soy sauce, maizena and oil until obtaining a smooth mixture. Cut the chicken into small cubes and dip it in the sauce. Cover with kitchen film and let stand in the fridge for at least 30 minutes.
- Sauté the chicken in the pan with its marinade. If the sauce thickens too much add half a glass of water while it's cooking.
- In the meantime prepare the noodles: cook them in plenty of salted water for two minutes.
- When nearly done add the almonds, which you will have toasted in a non-stick pan before, and the noodles. Toss in the pan for a few more minutes and serve hot.
Recipe of Ilaria Bitetto