Best 2 Chicken On Pasta With Spicy Asian Style Sauce Recipes

Indulge in a tantalizing culinary journey with our delightful Chicken on Pasta with Spicy Asian-Style Sauce recipe. This delectable dish marries the succulent flavors of chicken with a vibrant and spicy Asian-inspired sauce, creating a harmonious balance of sweet, savory, and piquant notes. The succulent chicken is seared to perfection, resulting in a tender and juicy texture that pairs perfectly with the al dente pasta. The vibrant sauce, bursting with authentic Asian flavors, adds a layer of complexity and depth to the dish. This recipe also includes a vegetarian variation, catering to diverse dietary preferences. Whether you're a seasoned cook or a novice in the kitchen, our easy-to-follow instructions will guide you through the process, ensuring a successful and flavorful meal. So, prepare to embark on a culinary adventure and tantalize your taste buds with this irresistible combination of flavors.

Here are our top 2 tried and tested recipes!

CHINESE CHICKEN SPAGHETTI

Chinese Chicken Spaghetti image

It's hard to believe that something that comes together this easily could be tasty and lower in fat. This dish is pretty zippy, but if you like your stir-fries extra spicy, increase the red pepper flakes a bit. -Jenna Noel of Glendale, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings, 1 cup per serving.

Number Of Ingredients 13

Ingredients

8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 tablespoons reduced-sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 pound boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
1-1/2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Steps:

Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.

Nutrition Facts : Calories 329 calories, Fat 9g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 465mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

SPICY ASIAN CHICKEN PASTA

Spicy Asian Chicken Pasta image

I LOVE this sauce! It's a bit spicy, so, if you don't want the heat, cut back on the Jalapeno and hot sauce. But I LOVE it spicy! You could substitute shrimp or pork cubes very easily in this ample main dish. Or, leave the meat out completely and add some chopped peanuts. YUMMY!

Provided by Normaone

Categories Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil
6 cloves garlic, minced
3 jalapeno peppers, seeded and minced
1 1/2 cups cannned unsweetened coconut milk
1/3 cup creamy peanut butter
1/3 cup soy sauce
2 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
2 tablespoons fresh ginger, peeled,minced
1 tablespoon honey
1 1/2 teaspoons hot pepper sauce
3/4 cup diced red bell pepper
1/2 cup sliced mushrooms
1/2 cup chopped green onion
1 lb boneless skinless chicken breast, cut into 1/4 inch wide strips
1 lb linguine

Steps:

Heat 2 T oil in a large saucepan over medium heat.
Add garlic and jalapeno.
saute 3 minutes until tender but not brown.
Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
Whisk until smooth and bring to a simmer.
Remove from heat.
Season with salt and pepper.
This sauce can be made well in advance, covered and refrigerated.
Heat remaining 1 T oil in a large skillet over medium high heat.
Add bell pepper, mushrooms, and green onions.
Saute 3 minutes.
Add chicken and saute until cooked through,about 3 more minutes.
Add sauce.
Simmer until heated.
Cook linguine in a large pot of boiling, salted water until al dente.
Drain.
Pour heated sauce over pasta and toss to coat well.
Divide among plates and serve.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid scrambling.
Choosing the Right Chicken: For this recipe, boneless, skinless chicken breasts or thighs are recommended. You can also use chicken tenders or strips.
Slicing the Chicken: For best results, slice the chicken into thin strips or bite-sized pieces. This will help it cook evenly and quickly.
Cooking the Chicken: You can cook the chicken in a skillet, wok, or large saucepan. Make sure the pan is large enough to accommodate the chicken without overcrowding.
Cooking the Sauce: The sauce is made with a combination of soy sauce, rice vinegar, sesame oil, honey, and ginger. You can adjust the amount of each ingredient to suit your taste.
Adding Vegetables: If you like, you can add vegetables to the dish. Some good choices include broccoli, carrots, bell peppers, and snow peas.
Serving Suggestions: Serve the chicken and sauce over cooked pasta. You can also serve it with rice or noodles. Garnish with green onions or cilantro.

Conclusion:

This chicken on pasta with spicy Asian-style sauce is a quick and easy weeknight meal that is packed with flavor. The chicken is tender and juicy, the sauce is flavorful and spicy, and the pasta is perfectly cooked. This dish is sure to please everyone at the table.