Chickening Out of Italy
Spicy Chicken and Tomato Pasta Stir-fry with Ginger-Soy Glaze
30 minutes
Serves 4
Dinner
Herb's take
This dish is where your wok meets your weeknight pasta cravings in a glorious cultural mash-up. You’ll discover how a splash of soy, a punch of chili, and fresh ginger can give humble chicken and tomatoes a brand-new lease on dinner.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil, add the spaghetti, and cook until al dente. Drain and set aside.
- 02In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and sesame oil.
- 03Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the chicken and cook until just turning golden and opaque, about 3-4 minutes. Transfer to a plate.
- 04Add the remaining tablespoon of oil to the pan. Toss in garlic, ginger, and chili. Sauté for 30 seconds until aromatic.
- 05Add chopped tomatoes and cook, stirring, for 2-3 minutes until they start to release their juices.
- 06Return the chicken to the pan and stir everything together for 1 minute.
- 07Pour in the soy-vinegar-sesame mixture and bring to a simmer. Cook 2 minutes, letting the sauce thicken slightly and coat the chicken.
- 08Add the cooked spaghetti. Toss vigorously to coat all strands in the sauce and mingle the flavors.
- 09Remove from heat. Scatter with sliced scallions and serve immediately. Season with salt and pepper to taste.
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