Description
A delicious and easy one-skillet dinner combining tender chicken strips with sweet and spicy sticky sauce, colorful bell peppers, garlic, and ginger, served over perfectly cooked linguine or spaghetti for a flavorful meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 oz (340 g) linguine or spaghetti
Chicken & Vegetables
- 1 lb (450 g) chicken breast or thighs, sliced into strips
- 1 tbsp vegetable or sesame oil
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 3 cloves garlic, minced
- 2 scallions, chopped (separate white and green parts)
- 1-inch piece fresh ginger, grated
Sauce
- ¼ cup soy sauce (low sodium)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lime juice
- 1 tbsp sriracha or chili garlic sauce (adjust to taste)
- 1 tsp cornstarch mixed with 1 tbsp water (optional)
- Salt & pepper to taste
Garnish
- Fresh cilantro or basil, for garnish (optional)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Prepare the chicken and vegetables. While the pasta cooks, heat vegetable or sesame oil in a large skillet over medium-high heat. Add sliced chicken strips, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Sauté aromatics and peppers. In the same skillet, add the white parts of the scallions, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant. Add the sliced red and orange bell peppers and cook for 3-4 minutes until slightly tender but still crisp.
- Make the sauce. In a small bowl, combine soy sauce, honey or brown sugar, rice vinegar or lime juice, and sriracha or chili garlic sauce. Pour the sauce mixture into the skillet with the vegetables and stir well to combine.
- Thicken the sauce (optional). If you prefer a thicker sauce, stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook for a minute or two until the sauce thickens.
- Combine chicken and pasta. Return the cooked chicken strips to the skillet and toss everything together with the sauce and vegetables. Add the cooked linguine or spaghetti directly into the skillet and gently toss to coat the pasta evenly in the sticky, spicy sauce.
- Finish and serve. Stir in the green parts of the scallions for freshness. Adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro or basil if desired. Serve immediately for a satisfying one-skillet meal.
Notes
- You can substitute chicken breast with thighs for more juiciness and flavor.
- Adjust the amount of sriracha or chili garlic sauce according to your spice preference.
- Using low sodium soy sauce helps control the saltiness of the dish.
- If you prefer gluten-free, use gluten-free pasta and tamari instead of soy sauce.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
