Description
Chinese Chicken Spaghetti is a quick, flavor-packed noodle dish that combines tender chicken, crisp veggies, and savory soy-sesame sauce. Perfect for busy weeknights, this recipe balances sweet, tangy, and mildly spicy notes with a delightful mix of snow peas, carrots, and green onions. Enjoy Asian-inspired comfort food that’s easy to prepare and sure to please a crowd.
Ingredients
Pasta
- 8 ounces uncooked spaghetti
Chicken & Marinade
- 1 tablespoon cornstarch
- 4 tablespoons reduced-sodium soy sauce, divided
- 2 tablespoons sesame oil, divided
- 1 pound boneless skinless chicken breasts, cut into 2-inch pieces
Sauce
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 3 tablespoons reduced-sodium soy sauce (from above, divided)
- 1 tablespoon sesame oil (from above, divided)
Vegetables
- 2 cups fresh snow peas
- 2 cups shredded carrots
- 3 green onions, chopped
- 1–1/2 teaspoons minced fresh gingerroot
- 1/2 teaspoon crushed red pepper flakes
For Cooking
- 1 tablespoon canola oil
Instructions
- Prepare the Pasta: Cook the spaghetti according to the package directions until al dente. Once done, drain the pasta and set aside.
- Marinate the Chicken: In a small bowl, whisk together the cornstarch and 1 tablespoon of soy sauce until smooth. Stir in 1 tablespoon of sesame oil. Transfer this marinade to a shallow dish, add the chicken pieces, and turn them to coat evenly. Let the chicken stand and absorb the flavors for 10 minutes.
- Make the Sauce: In another small bowl, mix together the vinegar, sugar, the remaining 3 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Set this sauce aside for later.
- Cook the Chicken: Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the marinated chicken pieces and cook, stirring frequently, until no longer pink in the center, about 5-7 minutes. Remove the cooked chicken to a platter and keep it warm.
- Stir-Fry the Vegetables: In the same skillet, add the snow peas and shredded carrots. Cook and stir for 5 minutes to slightly soften the vegetables. Add the chopped green onions, minced ginger, and crushed red pepper flakes, and cook for an additional 2-3 minutes, until the vegetables are crisp-tender and fragrant.
- Combine and Finish: Return the chicken to the pan with the vegetables. Pour in the prepared soy sauce mixture. Add the drained, cooked spaghetti to the skillet. Toss everything together until well combined and heated through, ensuring the sauce coats the chicken, vegetables, and noodles evenly.
Notes
- Swap spaghetti for whole wheat or rice noodles for a different texture or gluten-free option.
- Adjust the red pepper flakes to your preferred heat level.
- Stir-fry quickly to keep the vegetables crisp and fresh.
- For extra flavor, garnish with sesame seeds or chopped fresh cilantro before serving.
- Leftovers can be refrigerated and make a great next-day lunch.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 329
- Sugar: 6g
- Sodium: 449mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 42mg
