Thai Chicken Spaghetti Recipe

Name: Thai Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package thin spaghetti, broken in half; 2 tablespoons vegetable oil; 1 1/2 pounds chicken tenders, cut into bite-size pieces; 4 stalks celery, sliced; 2 red bell peppers, sliced; 1 red onion, sliced; 2/3 cup shredded carrots; 1 cup chicken broth; 1/2 cup soy sauce; 1 tablespoon cornstarch; 1 teaspoon garlic powder; 1/2 teaspoon sesame oil; 3/4 cup unsalted peanuts; 1 tablespoon minced garlic; 1 teaspoon red pepper flakes

Servings: persons

1 (8 ounce) package thin spaghetti, broken in half
2 tablespoons vegetable oil
1 1/2 pounds chicken tenders, cut into bite-size pieces
4 stalks celery, sliced
2 red bell peppers, sliced
1 red onion, sliced
2/3 cup shredded carrots
1 cup chicken broth
1/2 cup soy sauce
1 tablespoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon sesame oil
3/4 cup unsalted peanuts
1 tablespoon minced garlic
1 teaspoon red pepper flakes

1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
2
Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
3
Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
4
Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (8 ounce) package thin spaghetti, broken in half, 2 tablespoons vegetable oil, 1 1/2 pounds chicken tenders, cut into bite-size pieces, 4 stalks celery, sliced, and more.

Yes, Thai Chicken Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions