Ginger Chicken Spaghettini Ginger Chicken Spaghettini

Photography: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Geary House

Make pasta night that much more exciting with this flavourful dish that boasts irresistible Asian flavours.

  • Total time 25 minutes
  • Portion size 4 servings



In small bowl, stir together soy sauce, vinegar and oyster sauce. 

In large pot of boiling water, cook pasta according to package directions; reserving 1/2 cup cooking liquid, drain. 

Meanwhile, in large nonstick skillet, heat 1 tbsp of the canola oil over medium-high heat; cook chicken, salt and pepper until chicken is no longer pink inside, about 4 minutes. Transfer to plate. 

In same pan, heat remaining 4 tsp canola oil over medium heat; cook mushrooms until softened, 4 to 5 minutes. Add sesame oil, sweet potato, garlic, ginger and white parts of green onions; cook, stirring often, until softened, about 3 minutes. Add soy sauce mixture and reserved cooking liquid; cook until simmering and vegetables are coated, about 2 minutes.

Return chicken to pan. Add pasta; toss to combine. Divide among bowls; sprinkle with green parts of green onions and sesame seeds.

Nutritional facts PER SERVING: about

  • Fibre 5 g
  • Sodium 687 mg
  • Sugars 5 g
  • Protein 33 g
  • Calories 507
  • Total fat 16 g
  • Potassium 530 mg
  • Cholesterol 90 mg
  • Saturated fat 2 g
  • Total carbohydrate 58 g


  • Iron 28
  • Folate 72
  • Calcium 4
  • Vitamin A 58
  • Vitamin C 7
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Lunch & Dinner

Ginger Chicken Spaghettini