Hot Chicken And Pasta

• 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)

1. 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.
2. Cook the spaghetti according to the package directions. Drain well, and set aside.
3. 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.
4. Add the reserved chicken to the wok. Add the spaghetti, soy sauce, and next 3 ingredients; stir fry until thoroughly heated.
5. Sprinkle with the chopped peanuts. Serve immediately.

peanut oil, garlic, fresh gingerroot, chicken breasts, snow, red bell pepper, green onions, soy sauce, rice wine vinegar, chili oil, red pepper, peanuts

Taken from www.food.com/recipe/hot-chicken-and-pasta-463292 (may not work)