1 lb. spaghetti
1 lb. chicken meat
1 red sweet pepper
6 oz. mushrooms
6 oz. snow peas
1 cooking onion
3 green onions
1/4 c. soy sauce
1/4 c. cooking wine
1 tbsp. cinnamon
1 tbsp. sesame oil
Salt and pepper, to taste
Boil spaghetti until done. Drain and run spaghetti under cold tap water.
Drain and set aside.
Slice chicken meat thinly and then into 2" strips. Place chicken in
Slice mushrooms, red pepper, onion and green onions into 2" strips.
Heat some cooking oil in a wok or Dutch oven.
Stir-fry cooking onions until fragrant.
Add in the marinated chicken meat and stir-fry for another 2 to 3 minutes.
Stir in the rest of the vegetable ingredients and cook for a couple of
minutes. Season to taste.
Finally, add the cooked spaghetti and
stir-fry for several minutes, mixing well.