Crispy chicken spaghetti

Name: Crispy chicken spaghetti
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 6 tbsp. olive oil, divided; 1 tsp. dark soya sauce; 1 egg; 1/2 kg chicken strips; 2 tbsp. corn flour/starch; 2 tbsp. vinegar; 2 tbsp. ketchup; 2 tbsp. oyster sauce; 2 tbsp. chilli oil; 1 cup carrot, julienne; 1 cup cabbage, julienne; 1 onion, sliced; 1 cup mushrooms, sliced; As required, spaghetti, boiled al-dente; 2 tbsp. spring onion, chopped

Sarvat Hanif @sarvathanif

Canada

Yotam Ottolenghi, whose incredibly basic spaghetti recipe gives texture and flavour in equal measure, asserts that the finer things in life are frequently the simplest. This dish will elevate your cooking skills to a new level and can be prepared in only one pan.

This delicious and simple recipe combines tender chicken with perfectly cooked vegetables and spaghetti, all in one dish. This is such a simple but delicious dish. When you’re making it, you'll think ‘this is never going to work! Somehow it does.

A super-fast last minute dinner idea, crispy chicken spaghetti is a nourishing, hearty pasta dish using spaghetti, chicken, and plenty of veggies, and comes together in under 30 minutes. This recipe not only provides a hearty meal but also ensures minimal cleanup with its one-pan preparation method.

You can play around with the protein and swap in beef or turkey. And the choice of veggies is flexible too, so feel free to make this one your own and use whatever your family loves and whatever you happen to have on hand!
Video recipe:https://youtu.be/VrbdkU-xZyk

Sarvat Hanif @sarvathanif

Saved

Ingredients

30 minutes

6 servings

6 tbsp.olive oil, divided
1 tsp.dark soya sauce
1egg
1/2 kgchicken strips
2 tbsp.corn flour/starch
2 tbsp.vinegar
2 tbsp.ketchup
2 tbsp.oyster sauce
2 tbsp.chilli oil
1 cupcarrot, julienne
1 cupcabbage, julienne
1onion, sliced
1 cupmushrooms, sliced
As required, spaghetti, boiled al-dente
2 tbsp.spring onion, chopped

Saved

Steps

30 minutes

1

In a bowl add the chicken, 2 tablespoons olive oil, soya, egg and corn starch/flour. Mix well to coat the chicken. Set aside.
2

In a small bowl combine the vinegar, oyster sauce, chilli oil, and ketchup. Mix well and set aside.
3

Heat a wok with 2 tablespoons olive oil and fry the chicken till crispy from both sides. Remove and set aside.
4

In same wok heat remaining olive oil and stir fry the vegetables till tender but crunchy.
5

Add the prepared sauce and mix well
6

Add the chicken and mix to coat with sauce and vegetables.
7

Finally add the spaghetti and mix well.
8

Add green onion and serve.