01
Step 1
Heat some oil in a large wok. Toss in the green chilies, onion, carrot, and capsicum, and stir-fry for about a minute. Then turn off the heat and set the veggies aside.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
In the same wok, add about half a cup of oil and let it warm up. Add the chopped garlic and cook it until it’s fragrant, about a minute.
03
Step 3
Add the chicken and cook it for 5 to 7 minutes until it’s nicely browned. While the chicken cooks, sprinkle in the cumin, chili powder, pepper, and salt.
04
Step 4
Pour in the chili sauce, soy sauce, and vinegar, then give everything a good stir to combine all the flavors.
05
Step 5
Add the tomato puree and let it simmer for about 3 minutes to thicken up the sauce.
06
Step 6
Finally, toss in the boiled spaghetti, the cooked veggies you set aside earlier, and some fresh coriander leaves. Mix everything together well so the pasta soaks up all the flavors.
07
Step 7
Taste and adjust seasoning if needed, then serve hot and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use boneless, skinless chicken breasts or thighs for even cooking.
- Cook the pasta just until al dente to avoid it becoming mushy when mixed with the sauce.
- Reserve some pasta water to loosen the sauce if it gets too thick.
Why you’ll love it
This dish combines tender chicken with hearty pasta, creating a comforting and satisfying meal. It’s quick to prepare and packed with flavors that appeal to the whole family. Perfect for busy weeknights or casual dinners.
Serving ideas
Serve with a fresh green salad or steamed vegetables to add some color and crunch. A sprinkle of Parmesan cheese or fresh herbs like basil or parsley can enhance the flavor even more.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the sauce creamy.
