Best 7 Chinese Chicken Spaghetti Recipes

CHINESE SPAGHETTI BOLOGNESE

Steps:

• Bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions, undercooking it by about a minute (it will finish cooking in the sauce). While the pasta is cooking, start the sauce.
• Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is transparent, and then add the chicken stock.
• Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir for one minute.
• Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon.
• Drain the pasta, and add it directly to the wok. Toss until the pasta is coated in sauce. Feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin. Serve!

CHINESE CHICKEN SPAGHETTI

Steps:

• Cook pasta according to package directions.
• In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. 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 the chicken in canola oil until the juices run clear. Remove to a platter and keep warm.
• In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender.
• Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.

ZHA JIANG MIAN MEATLESS CHINESE SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil.
• Heat a large high-sided saute pan over high heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the garlic, ginger, beans and onion and saute, stirring, until the vegetables are soft, about 5 minutes. Add the hoisin sauce and cook, stirring, to remove any raw taste, about 2 minutes. Add the stock and wine and bring to a simmer. Add the beef substitute and reduce the heat to low. Simmer until the mixture has a sauce-like consistency, stirring occasionally, 30 to 45 minutes. Season with salt and pepper.
• Add the noodles to the boiling water and cook until al dente, about 5 minutes for fresh or 10 to 15 minutes for dried. Drain well and divide among serving bowls. Ladle on the sauce, then top with the cucumbers, carrots and sprouts and serve.

CHICKEN SPAGHETTI

Steps:

• Cook the spaghetti according to package directions. Meanwhile, in a large saucepan, combine cheese and tomatoes; cook and stir until cheese is melted. Add chicken; heat through. Drain spaghetti; toss with cheese sauce.

QUICK AND EASY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
• To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

CHINESE CHICKEN SPAGHETTI

Steps:

• 1. Combine soy sauce, water, brown sugar, sesame oil, vinegar, cornstarch, garlic, ginger and both peppers.
• 2. Place in a dish.
• 3. Cut chicken into 1/2-inch strips; add to marinade.
• 4. Cover and refrigerate 30 minutes.
• 5. Toward end of marinating time, bring salted water to boiling for cooking pasta.
• 6. Remove dish from refrigerator.
• 7. Saute until chicken is tender and sauce is thickened.
• 8. Stir in bell pepper, cabbage, celery and green onions.
• 9. Cook until vegetables are crisp tender.
• 10. Add pasta to boiling water and follow package directions.
• 11. Drain.
• 12. Spoon chicken mixture over top.

CHINESE SPAGHETTI

Steps:

• Cook spaghetti; drain.
• Return to saucepan; keep warm.
• Meanwhile, in 12"; skillet over medium heat, cook mushrooms, onions and carrot in hot oil until vegetable are tender crisp, stirring quickly and frequently.
• Spoon vegetable mixture into spaghetti in saucepan.
• Add soy sauce and crushed red pepper.
• Toss gently to mix all ingredients well.
• Can be served warm or chilled.