Chinese Chicken

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  • 8 ounces :angle hair pasta
  • 2 boneless skinless :chicken breasts
  • 2 tablespoons :olive oil
  • 2 tablespoons :sesame oil, divided
  • 1 onion, :chopped
  • 1 garlic clove, :minced
  • 1 celery rib, :thinly sliced
  • 2 cups :coleslaw mix (found in grocery produce section)
  • 2 stalks celery or :bok choy, sliced
  • 1 carrot, :shredded
  • 3 tablespoons :soy sauce



  1. Boil pasta until al dente and drain well. Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done.
  2. Remove, set aside and toss with 1 tablespoon sesame oil.
  3. Add remaining 1 tablespoon sesame oil to skillet or wok and saute onion, garlic, celery, coleslaw mix, bok choy and carrot until crispy tender (approximately 5 minutes) adding more olive oil if needed.
  4. .Stir in spaghetti noodles and chicken. Add soy sauce and toss.
  5. On low heat cook until noodles are nice and darken.5

Invest in a bottle of sesame oil for this recipe, you'll love the smoky flavor and a little goes a long way.

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