Spice Route Rhapsody

Sautéed Chicken Strips and Pasta in a Fiery Soy-Garlic Stir-Fry

30 minutes
Serves 4
DinnerChinese
Herb's take

Inspired by the quick-fire flair of Asian street food, this dish transforms humble pasta and chicken into a wok-tossed symphony of spicy, savory, and umami. You'll master the stir-fry method and learn why a hot pan and speedy technique are the keys to perfectly saucy noodles.

Equipment needed
  • Wok or large high-sided skillet

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of salted water to a boil. Cook spaghetti until just al dente, about 1 minute less than package directions, then drain and set aside.
  2. 02
    While pasta cooks, in a small bowl, whisk together soy sauce, Sriracha, sesame oil, rice vinegar, and sugar until the sugar dissolves.
  3. 03
    Heat 1 tablespoon of vegetable oil in a large wok or high-sided skillet over high heat until shimmering.
  4. 04
    Add the sliced chicken and a generous pinch of salt. Sear, stirring occasionally, until just cooked through and lightly browned, 4-5 minutes. Remove to a plate.
  5. 05
    Add remaining 1 tablespoon vegetable oil to the pan, then add garlic and ginger. Stir-fry 30 seconds until fragrant but not browned.
  6. 06
    Toss in the bell pepper and the white and light green parts of the scallions. Stir-fry for 2 minutes until just tender-crisp.
  7. 07
    Return chicken and any juices to the pan. Add drained spaghetti and sauce mixture. Toss rapidly with tongs or two wooden spoons until everything is well coated and sauce is mostly absorbed, about 2 minutes.
  8. 08
    Remove from heat, sprinkle with sesame seeds and remaining scallion greens.
  9. 09
    Serve immediately, garnished with extra scallions and more Sriracha if desired. Enjoy the noodle stir-fry hot from the wok for best texture.

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