1 tablespoon olive oil
3 garlic cloves, finely minced
1 medium carrot, julienned or shredded
8 ounces (225g) spaghetti noodles
3 cups broccoli florets, rinsed
Fresh chopped scallion, for garnish
Toasted sesame seeds, for garnish
For the sauce
1/2 teaspoon freshly grated ginger or ground ginger
1 tablespoon brown sugar (or honey)
1/4 cup (60ml) low-sodium soy sauce
2 tablespoons hoisin sauce
2 teaspoons sesame oil
1/4 teaspoon crushed red pepper flakes, optional
Fresh cracked black pepper, to taste
DIRECTIONS
1. In a large pot with boiling salted water, cook the spaghetti according to package directions. Add the broccoli florets the last 5 minutes of cooking and let them cook with pasta until tender. Drain the noodles and broccoli and set aside.
2. While pasta is cooking, whisk together the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper and black pepper in a small bowl.
3. Season chicken strips to taste with salt and pepper. Add olive oil to a medium-sized skillet and cook chicken in an even layer over medium heat, turning from time to time for 2 or 3 minutes, until slightly golden. Stir in the garlic, and carrots and cook for a minute more, until cooked through but not overdone.
4. Transfer the cooked spaghetti and broccoli to the skillet and pour the sauce on top and toss until fully incorporated. Reheat for a couple of minutes and serve, garnished with scallion and toasted sesame seeds. Enjoy!
https://www.eatwell101.com/chicken-pasta-skillet-recipe
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