Spicy Asian Chicken Pasta
Get ready to tantalize your taste buds with Spicy Asian Chicken Pasta—a vibrant fusion of flavors and textures that will elevate your dinner game. Tender chicken breast strips stir-fried to golden perfection pair beautifully with crisp-tender broccoli, sweet red bell peppers, and al dente spaghetti or linguine. The star of this dish is the bold, spicy-sweet sauce made with soy sauce, sriracha, honey, and a hint of sesame oil, creating an irresistible glaze that ties all the elements together. Garnished with fresh green onions and nutty sesame seeds, this easy-to-make recipe is a 40-minute wonder packed with Asian-inspired flair. Perfect for weeknights or an impressive dinner, this dish is a must-try for lovers of spicy pasta recipes and Asian cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces spaghetti or linguine
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons sriracha or chili garlic sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Slice the chicken breasts into thin strips. Season with salt, black pepper, and toss with cornstarch.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 5-6 minutes until cooked through and slightly golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the red bell pepper and broccoli florets to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
In a small bowl, whisk together the soy sauce, sriracha, honey, rice vinegar, and sesame oil to create the sauce.
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for an additional 2-3 minutes to heat through and thicken slightly.
Add the cooked pasta to the skillet. Toss everything together until the pasta is well coated in the sauce.
Transfer the Spicy Asian Chicken Pasta to a serving platter. Garnish with sliced green onions and sesame seeds.
Serve hot and enjoy!
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 30.4 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1711 mg | 36% | |
*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.
