Spaghetti(With Spicy Peanut Chicken And Vegetables) - cooking recipe

Ingredients

1/2 (16 oz.) pkg. spaghetti
salad oil (preferably peanut oil)
4 skinless, boneless chicken breast halves, cut into 1/2 inch wide strips
2 green onions, thinly sliced
1 medium sized red pepper, cut into 1/2 inch slices (or 4 oz. pimientos)
1/4 lb. Chinese pea pods, each cut lengthwise in half
1/2 c. chunky peanut butter
3 Tbsp. soy sauce
2 Tbsp. white vinegar
1 Tbsp. sugar
1 (8 oz.) can sliced water chestnuts

Preparation

About 40
minutes
before
serving prepare spaghetti as label directs.
Meanwhile
in
5 quart Dutch oven or saucepot over
high heat
in 2 tablespoons hot salad oil, cook chicken and
all
but 1
tablespoon green onion, stirring quickly and constantly until chicken is lightly browned and just loses its pink\tcolor,\tabout 5
minutes.
With
slotted\tspoon, remove chicken mixture to bowl and keep warm.