Chinese Chicken Spaghetti
Elevate your weeknight dinner routine with this irresistible Chinese Chicken Spaghetti—a harmonious fusion of Asian-inspired flavors and classic Italian pasta! Tender strips of seasoned chicken breast are stir-fried to perfection alongside vibrant red bell peppers, crisp carrots, and the aromatic duo of garlic and ginger. Tossed with al dente spaghetti and coated in a savory-sweet sauce made from soy sauce, hoisin sauce, sesame oil, and a hint of brown sugar, this dish strikes the perfect balance of umami richness and fresh, zesty notes. Simple yet packed with flavor, this quick 40-minute recipe is ideal for family meals or casual entertaining. Top with sliced green onions and sesame seeds for added crunch and presentation. Perfect for fans of fusion cuisine, this dish brings together the best of Chinese and Italian cooking traditions in one satisfying bowl!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 500 grams chicken breast (boneless, skinless)
- 4 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 1 tablespoon brown sugar
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 red bell pepper (sliced into thin strips)
- 1 carrot (julienned)
- 3 stalks green onions (sliced)
- 1 tablespoon white sesame seeds (optional, for garnish)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Cook the spaghetti according to package instructions until al dente. Drain, rinse under cold water, and set aside.
Slice the chicken breast into thin strips and season with salt and black pepper.
In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, and brown sugar. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Stir-fry the minced garlic and grated ginger for 30 seconds until fragrant.
Add the red bell pepper and carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour in the sauce. Mix well to coat the chicken and vegetables evenly.
Add the cooked spaghetti to the skillet and toss everything together until the noodles are coated with the sauce and heated through, about 2-3 minutes.
Garnish with sliced green onions and sesame seeds, if desired. Serve hot and enjoy this flavorful fusion dish!
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 5641 mg | 245% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 31.1 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 279 mg | 21% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2433 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
