Oriental Soy Spaghetti

Clean the chicken breast of fats and small bones 1, cut it into chunks 2, and season it in a bowl with half the serving of vegetable oil 3,

soy sauce 4, lime zest 5, and lime juice 6.

Mix 7 and set aside. Proceed with the vegetables by cutting the bell peppers into sticks 8, the carrots into rounds first 9

and then into matchsticks 10, finely chop the green chili after removing the seeds 11. Peel and slice the fresh ginger 12,

then cut it into strips 13. Slice the spring onion into rounds 14. Heat a wok, or a non-stick pan, and toss in the seasoned chicken 15.

Maintain a medium-high temperature 16, and after about 8 minutes, frequently tossing the chicken in the wok, you will have beautifully golden meat 17. Transfer the chicken to a tray. To remove food residues from the wok, just add a little hot water and boil for a few moments 18.

Pour the vegetable oil into the wok 19, keep the temperature medium-high, and toss in the bell peppers 20, the green chili 21,

the garlic cloves 22, the ginger 23, the carrots 24,

the spring onion 25, and cook, frequently stirring the vegetables for 7 minutes. Season with soy sauce 26 and continue stirring. Add the chicken to the vegetables 27,

mix to thoroughly combine the ingredients. Add the soy sprouts 28 and set aside. Now bring plenty of water to a boil in a pot, then turn off the heat and add the soy spaghetti to it 29. Let them rehydrate for 3 minutes, then drain the spaghetti directly into the wok 30.

Adjust the soy sauce to your liking 31 and cook for one more minute on high heat 32. Your Oriental soy spaghetti are ready 33; enjoy them hot!