Chinese Chicken Spaghetti

Name: Chinese Chicken Spaghetti
Yield: 4
Cuisine: Asian
Ingredients: soy sauce or tamari (for gluten-free); water; brown sugar; sesame oil; balsamic vinegar; cornstarch; garlic; ginger; black pepper; cayenne pepper; chicken breast halves, boneless, skinless; green bell peppers; red cabbage; celery; scallions, spring or green onions; vermicelli pasta

Submitted by almira

A flavorful stir-fry dish combining tender chicken, crisp vegetables, and vermicelli pasta in a savory soy-sesame sauce. Perfect for a quick weeknight dinner with an Asian-inspired twist.

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Chef’s Tips

Prevent Overcooking Pasta: Rinse cooked vermicelli with cold water to stop cooking and prevent sticking.
Control Spice: Reduce or omit cayenne pepper for a milder flavor.
Thicken Sauce: If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp water and stir into the skillet.
Prep Ahead: Slice vegetables and marinate chicken up to 4 hours in advance for faster cooking.

Optional Variations

Vegetarian: Substitute chicken with firm tofu or mushrooms and use vegetable broth in place of water in the marinade.
Gluten-Free: Use tamari instead of soy sauce and gluten-free pasta.
Extra Crunch: Add ½ cup sliced water chestnuts or toasted peanuts when stir-frying vegetables.

Ingredients

CUP SOY SAUCE OR TAMARI (FOR GLUTEN-FREE)

TABLESPOONS WATER

TABLESPOONS BROWN SUGAR

TABLESPOON SESAME OIL

TABLESPOON BALSAMIC VINEGAR

TABLESPOON CORNSTARCH

CLOVE GARLIC
minced

TEASPOON GINGER
fresh, minced

TEASPOON BLACK PEPPER

TEASPOON CAYENNE PEPPER

EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS

EACH GREEN BELL PEPPER
cut into strips

CUP RED CABBAGE
shredded

STALKS CELERY
sliced, optional

CUP SCALLIONS, SPRING OR GREEN ONIONS
sliced

OUNCES VERMICELLI PASTA
or angel hair pasta

Directions

Prepare Marinade: In a medium bowl, whisk together soy sauce, water, brown sugar, sesame oil, balsamic vinegar, cornstarch, minced garlic, grated ginger, black pepper, and cayenne pepper until smooth.
Marinate Chicken: Add chicken strips to the marinade, toss to coat, cover, and refrigerate for 30 minutes.
Cook Pasta: Bring a large pot of salted water to a boil. Cook vermicelli pasta according to package instructions (typically 4-6 minutes). Drain and set aside.
Cook Chicken: Heat a large skillet or wok over medium-high heat with 1 tbsp vegetable oil. Remove chicken from marinade (reserve marinade) and sauté for 5-7 minutes until cooked through and lightly browned. Transfer chicken to a plate.
Cook Vegetables: In the same skillet, add reserved marinade and bring to a simmer. Add bell pepper, red cabbage, celery, and scallions. Stir-fry for 3-4 minutes until vegetables are crisp-tender and sauce thickens.
Combine: Return chicken to the skillet, stirring to coat with sauce and heat through (1-2 minutes).
Serve: Divide cooked pasta among plates and spoon chicken-vegetable mixture over the top. Garnish with additional scallions, if desired.