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Sweet Chili Chicken Spaghetti - A Bright, Sweet-Heat Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz (225 g) spaghetti
  • 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
  • 1 tablespoon cornstarch (for lightly coating the chicken)
  • 1 tablespoon neutral oil (canola, avocado, or peanut)
  • 1 red bell pepper, thinly sliced
  • 1 small carrot, julienned or thinly sliced
  • 3 green onions, sliced (white and green parts separated)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 1/3 cup sweet chili sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar (or lime juice)
  • 1 teaspoon sesame oil
  • 1–2 teaspoons sriracha or red pepper flakes (optional, to taste)
  • 1/4 cup chicken broth or water
  • 1 teaspoon brown sugar or honey (optional, to balance heat)
  • Sesame seeds, for garnish
  • Fresh cilantro or basil, chopped, for garnish
  • Lime wedges, for serving
  • Salt and pepper, to taste

Method
 

  1. Cook the spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente (about 1 minute less than package time). Reserve 1/2 cup pasta water, then drain.
  2. Prep the chicken: Pat chicken dry. Toss with cornstarch, a pinch of salt, and pepper. This helps brown the meat and keeps it tender.
  3. Sear the chicken: Heat oil in a large skillet or wok over medium-high. Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until cooked through and lightly browned. Transfer to a plate.
  4. Sauté aromatics and veggies: In the same pan, add a touch more oil if needed. Add bell pepper, carrot, and the white parts of the green onions. Cook 2–3 minutes until crisp-tender. Stir in garlic and ginger; cook 30 seconds until fragrant.
  5. Build the sauce: Lower heat to medium. Add sweet chili sauce, soy sauce, rice vinegar, sesame oil, broth (or water), and sriracha if using. Stir in brown sugar or honey if you want extra sweetness. Simmer 1–2 minutes until slightly glossy.
  6. Combine: Return chicken and any juices to the pan. Add drained spaghetti. Toss well, adding a splash of reserved pasta water as needed to loosen and help the sauce coat the noodles.
  7. Finish and taste: Turn off heat. Stir in the green parts of the onions. Taste and adjust with more soy for salt, vinegar or lime for brightness, or chili for heat.
  8. Garnish and serve: Top with sesame seeds and herbs. Serve with lime wedges for a fresh squeeze over the top.