Spaghetti Stir-Fry With Chicken 

By Sohla El-Waylly

Updated Jan. 8, 2024

Spaghetti Stir-Fry With Chicken 
David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4(175)
Notes
Read community notes

This is nowhere near a traditional Chinese stir-fry or Italian spaghetti dish. Instead, it’s a recipe my amu (the Bengali term for mother) made by combining staples from her pantry and fridge to reflect the flavors of our favorite takeout without the need for specific noodles or a wok. By using frozen mixed vegetables, there’s only minimal prep and knife work required. The chicken, aromatics and vegetables cook while the pasta boils, so it all comes together quickly. Serve it just out of the pot for a hot meal, or eat it cold the next day, straight out of the fridge. 

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Ingredients

Yield:4 to 6 servings
  • Kosher salt and freshly ground black pepper
  • 12ounces spaghetti
  • 1pound boneless, skinless chicken thighs
  • ⅓cup olive oil, neutral oil or ghee
  • 4scallions, thinly sliced
  • 1(1-inch) piece ginger, finely grated
  • 4garlic cloves, finely grated
  • 1(10- to 12-ounce) bag frozen mixed vegetables
  • 2tablespoons sesame seeds
  • 3tablespoons soy sauce
  • 2tablespoons unseasoned rice wine vinegar
  • 2tablespoons honey
  • Ketchup (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

512 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 62 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 26 grams protein; 603 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil. Once the water has come to a boil, season generously with salt and add the pasta. Cook, stirring occasionally, until spaghetti is al dente, 8 to 12 minutes. Drain and rinse under cool water.

  2. Step 2

    Meanwhile, pat the chicken dry with paper towels and season evenly with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute. Add the chicken and cook, flipping once, until browned and cooked through, about 5 minutes per side. Transfer to a cutting board to cool slightly, then chop into bite-size pieces.

  3. Step 3

    Reduce the heat to medium, add the scallions (reserving some to garnish), plus the ginger and garlic, and cook until caramelized and sticking to the pan, 3 to 4 minutes. Add the frozen vegetables, increase heat to high, season lightly with salt and pepper, and cook, using the moisture from the vegetables to scrape up any bits sticking to the pan, until the excess water is cooked off and the steaming switches to sizzling, 3 to 5 minutes. Stir in the sesame seeds and cook until aromatic, about 1 minute.

  4. Step 4

    Add the pasta and stir until evenly coated in the oil, vegetables and aromatics. Add the soy sauce, vinegar, honey and chicken; stir until well combined.

  5. Step 5

    Divide among plates and garnish with reserved scallions. If desired, serve with ketchup alongside or on top.

Ratings

4 out of 5
175 user ratings
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Cooking Notes

Catherine

Delicious. I followed the recipe but had a 16 oz bag of frozen mixed veggies and it was perfect. The addition of ketchup at the end seals the deal. I'll be making this on repeat. I have a family of four and it was the perfect amount with enough leftovers for a couple of servings (lunch tomorrow, yum!!!).

Lisa Simeone

NEVER rinse cooked pasta! OMG, I can't believe people do this. First, it's unnecessary: it's just been in boiling water; why are you rinsing water with water? Second, you're rinsing off the starch, which is an essential pasta ingredient, not only for taste, but so that any sauce or condiment you put on it will adhere to it. And never just put cooked pasta aside with no oil on it, or keep it separate from whatever sauce you're using. It will turn into a gloppy, gluey mess.

Stacy

Rinsing the cooked noodles is a normal step in preparing Chinese noodle dishes, where you *don't* want the starch from the noodles to gum up the dish and you *do* want the noodles to be cool before adding to the wok/pan for later stir-fry.

H.L.

Rinsing pasta can be appropriate under certain conditions. In this recipe, the pasta is rinsed to cool it down and stop it from cooking further.

Roni

yum my Bengali mom makes this too! she never rinses the noodles. she also sautés some green chilies with the ginger and garlic, and also adds cut and lightly steamed potatoes with the other veggies. mushrooms taste so good in this!

Lisa Simeone

The pasta is still cooking when you turn off the heat, when you carry it to the sink to dump it into the colander, when you set it down afterwards. So just do all of that a little sooner. I still say never rinse pasta.

wendy

I saw this on the cbs morning show and I was excited to try it and i loved how easy it was to make and how tasty it was. Definitely will be on my go to last minute dinner recipe.

Dragonfly Cooks

Used a bag of rainbow slaw and a bag of extra fine egg noodles

Zapes

This is a great recipe! How rare to come across this kind of fusion to find it so delicious and adaptable. Add a jalapeño, chopped celery, sliced mushrooms. Don’t stint on the ketchup!

Matthew

I made this with olive oil and the finished product was very tasty but too oily. I will make this again but will cut the oil slightly or try a different fat.

MG

Added some hoison sauce and sweet chili sauce and it was very good. No other subs

jenoveva

Expanded the content with 16 oz spaghetti, 2 lbs of chicken thighs and a 28 oz bag of frozen mixed vegetables. Also sauteed a large spanish onion, 8 cloves of garlic and one third of a cup of finely minced fresh ginger. No honey or ketchup. Added chili crunch at the end. This fed four very hungry people with seconds for all.

Vincent

The choice to rinse or not rinse your pasta depends on your ultimate goal. If your goal is to help emulsify any fats into a sauce, then, yes, do not rinse your pasta. Leave it wet, even reserving the starchy water to aid in the formation of the sauce. If your goal is to substitute pantry-staple spaghetti for fresh lo-men noodles, then you should rinse the pasta. This dish should be loose, the noodles separate.

Jen

I thought this was just ok. I like very flavorful dishes and had to amp up the flavors in this dish with a bit of chile crisp, sesame oil, and more soy sauce and rice vinegar. Probably won’t make again.

H.L.

Rinsing pasta can be appropriate under certain conditions. In this recipe, the pasta is rinsed to cool it down and stop it from cooking further.

Lisa Simeone

The pasta is still cooking when you turn off the heat, when you carry it to the sink to dump it into the colander, when you set it down afterwards. So just do all of that a little sooner. I still say never rinse pasta.

SE

Do the frozen vegetables cook in 3 to 5 minutes that is specified here? I assume not but of course I could be wrong.

Roni

yum my Bengali mom makes this too! she never rinses the noodles. she also sautés some green chilies with the ginger and garlic, and also adds cut and lightly steamed potatoes with the other veggies. mushrooms taste so good in this!

Mike

Easy to tweak to liking

Lisa Simeone

NEVER rinse cooked pasta! OMG, I can't believe people do this. First, it's unnecessary: it's just been in boiling water; why are you rinsing water with water? Second, you're rinsing off the starch, which is an essential pasta ingredient, not only for taste, but so that any sauce or condiment you put on it will adhere to it. And never just put cooked pasta aside with no oil on it, or keep it separate from whatever sauce you're using. It will turn into a gloppy, gluey mess.

Stacy

Rinsing the cooked noodles is a normal step in preparing Chinese noodle dishes, where you *don't* want the starch from the noodles to gum up the dish and you *do* want the noodles to be cool before adding to the wok/pan for later stir-fry.

Wurmy

Ok so I've accidently made a dish just like this , exceptions being no ginger,sesame or catsup,it is regular now.I will add the missing ingredients called for in this version next time,

Catherine

Delicious. I followed the recipe but had a 16 oz bag of frozen mixed veggies and it was perfect. The addition of ketchup at the end seals the deal. I'll be making this on repeat. I have a family of four and it was the perfect amount with enough leftovers for a couple of servings (lunch tomorrow, yum!!!).

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