Hot Chicken And Pasta - cooking recipe

Ingredients

2 tablespoons peanut oil, divided
1 garlic clove, minced
1 teaspoon fresh gingerroot, grated
2 lbs boneless chicken breasts, cut into 1 inch pieces
4 ounces spaghetti, uncooked (can use linguine)
6 ounces snow pea pods, fresh (can use broccoli flowerets)
1 medium red bell pepper, cut into strips
3 green onions, chopped
3 tablespoons soy sauce (I use reduced sodium soy sauce)
1 tablespoon rice wine vinegar
1 teaspoon chili oil (I sometimes use garlic chili oil)
1/2 teaspoon crushed red pepper flakes
1/4 cup peanuts, chopped (optional)

Preparation

Pour 1 tbsp peanut oil around the top of a preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add the garlic and gingeroot, and stir-fry 30 seconds. Add half of the chicken pieces; increase the temperature to high (375 degrees), and stir fry 5 minutes. Remove that chicken, and set aside. Add the remaining chicken pieces to the wok, and stir-fry 5 minutes. Remove the chicken from the wok; set aside, and keep warm.
Cook the spaghetti according to the package directions. Drain well, and set aside.
Pour the remaining 1 tbsp peanut oil around the top of the wok; coating the sides; heat at medium-high (325 degrees) for 2 minutes. Add the snow peas, red bell pepper, and green onions; stir fry 2 minutes.
Add the reserved chicken to the wok. Add the spaghetti, soy sauce, and next 3 ingredients; stir fry until thoroughly heated.
Sprinkle with the chopped peanuts. Serve immediately.