Chinese Chicken Spaghetti

Ingredients

• 300 g Chicken breast (skinless, boneless, sliced thin)
• 1.75 tsp Salt (for marination, sauce, and pasta water)
• 0.75 tsp Ground black pepper (ground)
• 1 tsp Cornstarch (for coating chicken)
• 3 tbsp Light soy sauce (low‑sodium)
• 3 tbsp Vegetable oil (neutral oil)
• 2 tbsp Sugar (granulated)
• 2 tbsp Oyster sauce
• 2 pieces Carrots (medium, thinly sliced)
• 0.5 piece Bell pepper (any colour, cut into chunks)
• 200 g Mushrooms (button or shiitake, sliced)
• 10 g Cilantro (fresh, chopped)
• 2 stalks Spring onions (white and green parts sliced)
• 2 pieces Onion (medium, cut into pieces)
• 4 cloves Garlic cloves (minced)
• 350 g Spaghetti (regular wheat spaghetti)

Instructions

1. Marinate chicken

   Cut the chicken breast into thin slices. Place in a mixing bowl and add ½ tsp salt, a pinch of ground pepper, 1 tsp cornstarch, 1 tbsp light soy sauce, and 1 tbsp vegetable oil. Mix well and let it sit while you prepare the other ingredients.

   Time: PT10M

2. Make sauce

   In a small bowl combine ¼ tsp salt, 2 tbsp sugar, ½ tsp ground pepper, 2 tbsp light soy sauce, and 2 tbsp oyster sauce. Stir until the sugar dissolves.

   Time: PT2M

3. Prep vegetables

   Thinly slice 2 carrots, cut ½ bell pepper into chunks, slice 200 g mushrooms, mince 4 garlic cloves, chop 10 g cilantro, slice 2 spring onions, and cut 2 onions into pieces.

   Time: PT8M

4. Boil spaghetti

   Bring a large pot of water to a rolling boil, add 1 tsp salt, then add 350 g spaghetti. Cook according to the package directions, about 9 minutes, until al dente. Drain and set aside.

   Time: PT12M

   Temperature: 100°C

5. Stir‑fry garlic and chicken

   Heat 2 tbsp oil in a pan over high heat. Add the minced garlic and sauté until golden, about 1 minute. Add the marinated chicken, spread evenly, cook 1 minute, then flip and cook another 30 seconds.

   Time: PT3M

   Temperature: 200°C

6. Add carrots

   Add the sliced carrots to the pan and stir‑fry for 1 minute.

   Time: PT1M

7. Add onions and mushrooms

   Add the onion pieces and mushrooms, stir‑fry for about 30 seconds until they just begin to soften.

   Time: PT1M

8. Add bell pepper

   Add the bell‑pepper chunks and stir briefly, about 30 seconds.

   Time: PT1M

9. Combine spaghetti and sauce

   Add the cooked spaghetti and the prepared sauce to the pan. Toss and stir continuously for 3 minutes, allowing the sauce to coat the noodles and heat through.

   Time: PT3M

10. Finish with herbs

    Stir in the chopped cilantro and spring onions, give a quick toss, then remove the pan from heat.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

70g

Fat

12g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken breast: turkey breast, tofu (for vegetarian)
• Instead of Salt: sea salt, kosher salt
• Instead of Ground black pepper: white pepper
• Instead of Cornstarch: all‑purpose flour
• Instead of Light soy sauce: regular soy sauce (use less)
• Instead of Vegetable oil: canola oil, peanut oil
• Instead of Sugar: honey (use less)
• Instead of Oyster sauce: hoisin sauce (different flavor)
• Instead of Carrots: daikon, parsnip
• Instead of Bell pepper: zucchini
• Instead of Mushrooms: cremini mushrooms
• Instead of Cilantro: parsley
• Instead of Spring onions: chives
• Instead of Onion: shallots
• Instead of Garlic cloves: garlic paste (1 tsp)
• Instead of Spaghetti: egg noodles, rice noodles (different texture)

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl
• Measuring spoons
• Large pot
• Colander
• Wok or large skillet
• Spatula or wooden spoon
• Serving plate or bowl

Critical Steps — Do Not Skip

• 1
• 4
• 5
• 9

Chef Tips from the Video

• Use a wok or a large, well‑heated skillet for the best stir‑fry results.
• Keep all ingredients pre‑pped and within arm’s reach before you start cooking.
• A drizzle of toasted sesame oil at the very end adds an authentic Asian aroma.
• If you like heat, add a pinch of red‑pepper flakes with the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended, but can freeze for up to 1 month; reheat gently and add a little water to loosen the sauce.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce ahead of time and keep it refrigerated for up to 2 days.
• Marinate the chicken up to 2 hours in advance for deeper flavor.
• Cook the spaghetti ahead, toss with a little oil, and reheat in the pan with the sauce.