Thai Chicken Spaghetti


  • 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


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.

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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.

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.

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.