I have literally grown up with this recipe that my mother made up ages ago and both my sister Miriam and I make it quite often for our own families. I like mine super saucy my sister makes hers quite a bit drier; my very diplomatic nephews Eliezer and Ephraim don’t discriminate and will down heaping bowls of both. But secretly I know…. 

1 box Spaghetti, cooked

1 lbs. skinless chicken cutlets cut into bite size strips

1 tbsp. extra virgin olive oil

3 cloves fresh garlic, minced

½ cup soy sauce

3 tbsp. sugar

Pinch of ground ginger

In a large skillet on med-high flame, heat the olive oil and garlic.  Add the chicken strips to the hot skillet and cook for about 1 minute. When the chicken starts turning white, add the soy sauce, sugar and ginger. Coat all the chicken pieces well with the sauce and cover pan for about 4 minutes. Uncover pan occasionally and stir making sure the chicken is not sticking to pan and the soy sauce is not burning.

When chicken has been fully cooked, turn flame to low and add the spaghetti to the chicken and soy sauce mixture. Using tongs fully coat the spaghetti with the soy and chicken mixture. If it seems to dry add more soy sauce to the spaghetti mixture and mix well. Serve hot.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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