Why is it called Choked Chicken...it's a warning. When I start to make this dish in the frying pan, I usually end up choking because the cayenne pepper is the first thing you heat up. Just have a glass of water (or wine) close by. The recipe is delicious!
6 ounces (or so) of whole wheat thin spaghetti (The original recipe calls for 2 pkgs of ramen noodles with the seasoning discard)
4 Tablespoons Soy Sauce
2 Tablespoons Ketchup
2 Tablespoons Worcestershire Sauce
2 teaspoons Sugar
4 cloves Garlic
Cayenne pepper to taste
2 boneless Chicken Breast cut into 1/2 in strips (I have also used 2 10 oz cans of chicken breast for an even quicker meal)
3 Cups Cole Slaw mix
1 Cup Shredded Carrots
2 green onions - cut into 1" pieces
Cook spaghetti according to the package. Drain and set aside.
In a small bowl combine Soy Sauce, Ketchup, Worcestershire Sauce, and Sugar. Set aside.
Spray wok with nonstick spray and heat. Add garlic and cayenne pepper. Cook over medium-high heat for 15 seconds. Add Chicken and stir fry 2 minutes. Add cabbage, carrots and green onion. Stir fry until chicken is no longer pink. Add the cooked noodles and sauce. Heat through for about a minute stirring gently to mix (I find a spaghetti spoon helps to mix the ingredients well.)
|Adding cole slaw mix and carrots|
|Adding pasta and using the spaghetti spoon to incorporate the sauce and pasta|