1Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- 2
While the pasta is cooking, slice the chicken breast into thin strips. Slice the zucchini and carrots into matchsticks. Mince the garlic cloves.
- 3
In a large pan or wok, heat the sesame oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 4
Add the sliced chicken breast to the pan and cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- 5
Add the zucchini and carrots to the pan. Stir-fry for 2-3 minutes until the vegetables are just tender.
- 6
In a small bowl, mix the gochujang and soy sauce together. Pour this sauce over the chicken and vegetables, stirring well to coat everything evenly.
- 7
Add the cooked spaghetti to the pan. Toss everything together for 2-3 minutes until the pasta is well coated with the sauce and heated through.
- 8
Taste and adjust seasoning if needed. Serve hot, garnished with extra sesame seeds or sliced green onions if desired.
