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Chicken Spaghetti Recipe

Chicken Spaghetti Recipe (Chowmein-Style)

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, lunch, Main Course
Cuisine Chinese
Servings 4

Ingredients
  

For the spaghetti

  • 300 g about 10.5 oz spaghetti
  • Salt to taste for the boiling water

For the chicken marinade

  • 300 g about 10.5 oz boneless chicken, cut into strips
  • 1 tbsp soy sauce
  • ½ tbsp vinegar
  • 1 tsp white pepper powder
  • 1 tsp garlic powder
  • Salt to taste
  • ¼ tsp baking soda
  • 1 tbsp cooking oil for cooking the chicken

For the chowmein sauce

  • 2 tbsp soy sauce
  • 3 tbsp chili sauce
  • 1 tbsp chili garlic sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 1 tsp salt or to taste
  • 1 tsp black pepper powder

For the vegetables

  • 1 –2 tbsp cooking oil
  • 1 cup carrots thinly chopped
  • 1 cup bell pepper capsicum, sliced
  • 1½ cups cabbage shredded

For the stir-fry

  • 2 –3 tbsp cooking oil
  • 6 –8 garlic cloves sliced
  • 2 tbsp sliced spring onions
  • 1 tbsp green onion leaves for finishing

Instructions
 

  • Mix the soy sauce, vinegar, white pepper, garlic powder, and salt in a bowl. Add the chicken and mix well, then add the baking soda and mix again. Rest for 15 minutes.
  • Meanwhile, boil the spaghetti in salted water until al dente. Drain.
  • Heat 1 tbsp oil in a wok, add the marinated chicken, and cook for 4–5 minutes until done. Remove from the pan.
  • In a small bowl, mix all the chowmein sauce ingredients until well combined.
  • Heat 1–2 tbsp oil, add the carrots, bell pepper, and cabbage, and sauté for 2 minutes. Set aside.
  • Heat 2–3 tbsp oil, add the sliced garlic, and cook for 1 minute. Add the spring onions and sauté for 1 minute.
  • Add the boiled spaghetti and toss. Add the cooked chicken and mix lightly.
  • Pour in the chowmein sauce and cook for 1 minute. Add the stir-fried vegetables and toss for 1 minute.
  • Add the green onion leaves, cook for 1 more minute, and serve hot.

Notes

  • Start the marinade before you boil the water to save time.
  • Keep the baking soda to exactly ¼ tsp; more can taste soapy.
  • Taste before adding the final salt, since soy, oyster, and chili sauces are already salty.