Spaghetti Marco Polo
Experience an irresistible fusion of Italian and Asian flavors with Spaghetti Marco Polo, a vibrant, one-skillet meal perfect for busy weeknights or adventurous home cooks! This tantalizing dish combines tender spaghetti noodles with stir-fried chicken strips and crisp vegetables like red bell pepper and carrot, all tossed in a savory-sweet sauce made from soy sauce, hoisin sauce, and fragrant sesame oil. A touch of ginger, garlic, and crushed red chili flakes adds a subtle kick of heat, while a sprinkle of sesame seeds and fresh green onion garnish elevates this recipe to gourmet status. Ready in just 35 minutes and packed with bold flavors and wholesome ingredients, Spaghetti Marco Polo is a must-try twist on classic pasta that will delight your taste buds and add some delicious variety to your dinner rotation.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 300 grams chicken breast
- 4 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon ginger
- 3 pieces garlic cloves
- 1 piece red bell pepper
- 1 piece carrot
- 3 stalks green onions
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoons crushed red chili flakes
- 1 tablespoon sesame seeds
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
While the spaghetti cooks, slice the chicken breast into thin strips. Season with salt and black pepper, and set aside.
Finely mince the garlic and ginger. Thinly slice the red bell pepper and carrot into julienne strips. Chop the green onions into small pieces, separating the white and green parts.
In a small bowl, whisk together soy sauce, hoisin sauce, and sesame oil. Set the sauce mixture 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 5-6 minutes, or until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for 1 minute, or until fragrant.
Add the red bell pepper, carrot, and crushed red chili flakes to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet and pour in the soy sauce mixture. Stir to coat the chicken and vegetables evenly with the sauce.
Add the cooked spaghetti to the skillet and toss everything together until the pasta is fully incorporated and heated through.
Remove the skillet from heat. Garnish with the green parts of the green onions and sprinkle sesame seeds on top.
Serve the Spaghetti Marco Polo warm and enjoy!
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 32.6 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 5042 mg | 219% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 20.3 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1919 mg | 41% | |
*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.
