A quick, flavorful fusion dish that combines tender spaghetti with juicy chicken, fresh vegetables, and a savory garlic-soy sauce.

Servings

4–6 servings

Ingredients

Pasta

• 12 oz spaghetti
• Water for boiling
• 1 tablespoon salt
• 1 teaspoon garlic pepper seasoning
• ½ teaspoon freshly ground black pepper
• 1 teaspoon chicken bouillon powder

Chicken

• 3 cups roasted chicken, picked into bite-sized pieces

Vegetables

• 2 tablespoons olive oil
• 1 medium onion, sliced
• 1 bell pepper, julienned (any color)
• 2 medium carrots, julienned
• 4 green onions, sliced (reserve some for garnish)
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh ginger

Seasonings

• 2 teaspoons garlic pepper seasoning
• 1 teaspoon freshly ground black pepper
• 1 teaspoon chicken bouillon powder
• 2 tablespoons homemade green seasoning
• ¼ cup low-sodium soy sauce
• 1 tablespoon sesame oil

Instructions

1. Cook the Spaghetti

• Bring a large pot of water to a boil.
• Add the salt, garlic pepper seasoning, black pepper, and chicken bouillon to the boiling water and stir until dissolved.
• Add the spaghetti and cook until just al dente according to the package directions.
• Drain well and toss with 1 teaspoon of olive oil to prevent sticking.
• Set aside.

2. Cook the Vegetables

• Heat the olive oil in a large wok or deep skillet over medium-high heat.
• Add the onions and carrots and stir-fry for about 3 minutes.
• Add the bell peppers and cook another 2 minutes.
• Stir in the chopped garlic and ginger and cook for 30 seconds until fragrant.

3. Add the Chicken

• Add the roasted chicken to the pan.
• Stir in the green seasoning.
• Sprinkle with:
  • Garlic pepper seasoning
  • Black pepper
  • Chicken bouillon
• Toss everything together and cook for 2–3 minutes.

4. Build the Sauce

• Pour in the soy sauce.
• Add the sesame oil.
• Stir well until everything is evenly coated.

5. Finish the Stir-Fry

• Add the cooked spaghetti to the skillet.
• Using tongs, toss continuously until the noodles are evenly coated with the sauce and mixed with the vegetables and chicken.
• Cook for another 2–3 minutes so the noodles absorb the flavors.

6. Garnish

• Fold in most of the sliced green onions.
• Garnish with the remaining green onions before serving.

Optional Flavor Boosters

For even more restaurant-style flavor, consider adding:

• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce
• 1 teaspoon rice vinegar
• 1 teaspoon brown sugar or honey
• ½ teaspoon crushed red pepper flakes or chili crisp

Serving Suggestions

Serve hot with egg rolls, pot stickers, steamed broccoli or snap peas, or an Asian cucumber salad.

Seasoning the pasta water with garlic pepper, black pepper, and chicken bouillon adds a subtle layer of savory flavor to the spaghetti itself, giving the finished stir-fry a richer, more well-rounded taste.