• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 tsp cooking oil
  • Pinch of salt
  • 125g spaghetti
  • 500g chicken meat, cubed
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 egg white
  • 1 tsp cornflour
  • 2 to 3 tbsp Carotino oil
  • 12 dried red chillies, deseeded and soaked
  • 1 onion quartered
  • 100g green capsicum, sliced
  • Gravy:
  • 1 tbsp light soy sauce
  • 1 tbsp premium oyster sauce
  • 1 tsp sugar
  • 1 tbsp black vinegar
  • 1 tsp sesame oil
  • 1/2 tsp chicken stock granules
  • 4 tbsp water
  • Garnishing:
  • 50g cashewnuts or peanuts, toasted


  1. Bring water to a boil in a deep saucepan. Put in spaghetti, cooking oil and a pinch of salt. Cook for 9 to 10 minutes or until al dente.
  2. Season chicken pieces with salt and pepper. Dip seasoned chicken in egg white then coat with corn flour. Deep-fry in hot oil for 2 to 3 minutes until golden. Drain.
  3. Heat Carotina oil in a wok, stir-fry dried chillies over a gentle low heat until fragrant. Add in onions, capsicum and gravy ingredients. Mix well and cook until gravy is thick. Add chicken pieces. Dish out into a large mixing bowl.
  4. Add spaghetti and toss it thoroughly. Arrange dish on each individual serving plate and serve with garnishing.
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