Cookbook:Stir-Fried Chicken Spaghetti
(Redirected from Cookbook:Stir-Fry Chicken Spaghetti)
Stir-Fried Chicken Spaghetti | |
---|---|
Category | Pasta recipes |
Difficulty |
![]() | This recipe is incomplete. Please feel free to complete it and remove this template.
Incomplete recipes with insufficient meaningful content may be nominated for deletion per the deletion policy. Additional comments: no quantities and insufficient info to make it without them |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Stir-fry chicken spaghetti is a combination of cooked chicken and drained spaghetti. It's a dish you will find in every Nigerian restaurant.
Ingredients
[edit | edit source]- Vegetable oil
- Onion, chopped
- Fresh ginger, minced
- Garlic, minced
- Stock cubes
- Curry powder
- Thyme
- Red bell pepper, sliced
- Green bell pepper, sliced
- Chicken, cut into bite-sized pieces
- Salt to taste
- Uncooked spaghetti pasta
- Chicken stock
Equipment
[edit | edit source]- Frying pan
- Cooking knife
- Stove
- Pot
- Cooking spoon
Procedure
[edit | edit source]- Heat a thin layer of vegetable oil in a pan. Add the onion, ginger, and garlic, then cook for 2 minutes.
- Add half of the stock cubes, curry powder, thyme, and bell peppers. Cook for another 2 minutes, then remove from the pan and set aside.
- Add the chicken pieces to the hot pan, and sear on all sides.
- Bring a large pot of salted water to a boil, and add the spaghetti.
- Season the chicken pieces with salt and remaining stock cube, and cook for about 7 minutes or until the chicken is cooked through.
- Stir the cooked vegetables into the chicken. Add some chicken stock, and cook for about 6 minutes.
- When the spaghetti is cooked, drain it and add it to the chicken and vegetables. Toss well, and serve hot.