Ingredients
- Oil 2 tbsp
- Green Chilies 2-3
- 1 Medium Onion
- 1 Medium Carrot
- 1 Large Capsicum
- Oil 1/2 Cup
- Garlic 1&1/2 tbsp
- Chicken 600g
- Cumin Powder 1 tsp
- Chili Powder 1 tsp
- Pepper 1/2 tsp
- Salt 1 tsp
- Chili Sauce 1 tbsp
- Soy Sauce 1 tbsp
- Vinegar 1 tbsp
- 2 Tomato Puree
- Boiled Spaghetti 350g
- Coriander Leaves 2 tbsp
Why You'll Love This Recipe
Cooking Pointers
- Cook the spaghetti just until al dente, so it doesn’t become mushy when mixed with the chicken.
- Add fresh herbs like basil or parsley at the end to brighten the flavors.
Step 1
Heat some oil in a large wok. Toss in the green chilies, onion, carrot, and capsicum, and cook for about a minute. Then, turn off the heat and set the veggies aside.
Step 2
In the same wok, add about half a cup of oil and let it warm up. Add the chopped garlic and sauté for a minute until fragrant.
Step 3
Add the chicken and cook it for 5 to 7 minutes until it starts to brown.
Step 4
While the chicken is cooking, sprinkle in the cumin powder, chili powder, pepper, and salt. Pour in the chili sauce, soy sauce, and vinegar, then stir everything together well.
Step 5
Pour in the tomato puree and let it simmer for about 3 minutes.
Step 6
Add the boiled spaghetti and the sautéed vegetables back into the wok. Toss everything together until well combined.
Step 7
Finish by stirring in some fresh coriander leaves, then serve hot.
