A delightful fusion of Asian and Western influences, this Chicken Spaghetti with Soya Chili Dip is a dish that speaks to the senses. Tender chicken strips are marinated in savory sauces, then stir-fried with crisp vegetables and tossed in a glossy, flavor-packed mix of soy, oyster, and chili sauces. The subtle sweetness of Thai chili sauce complements the spice, creating a balanced harmony that’s both bold and comforting. Finished with toasted sesame seeds and a fresh squeeze of lemon juice, it’s a vibrant, aromatic meal perfect for quick weeknight dinners or lively weekend gatherings.

chicken Spaghetti with Soya Chili Dip Recipe

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredient Breakdown

The heart of this dish lies in the delicate interplay of ingredients, each adding its own character and depth. The chicken strips cook quickly and absorb the marinade beautifully, ensuring every bite is tender and flavorful. Chicken thighs or breast strips work equally well, depending on whether you prefer richness or a lighter taste.

The vegetables—carrots, spring onions, green chilies, and capsicum—add both texture and freshness. Their natural crunch contrasts perfectly with the soft spaghetti, making every forkful dynamic and satisfying. These colorful additions don’t just bring vibrancy; they also help balance the rich umami base of the dish.

The combination of soy sauce, oyster sauce, chili garlic sauce, and sweet Thai chili sauce creates a deeply layered flavor profile. Soy contributes saltiness, oyster adds a silky richness, chili garlic introduces heat, and sweet Thai chili rounds it all with a touch of sweetness. This quartet is what gives the dish its signature fusion taste—spicy, savory, and subtly sweet.

To complete the dish, roasted sesame seeds lend a nutty aroma and pleasant crunch, while fresh lemon juice adds a zesty lift. A few drops of lemon right before serving brighten the sauce and cut through its richness, leaving a clean, fresh aftertaste.

Step-by-Step Preparation Guide

Start by marinating the chicken. A short marination of just 10 minutes allows the meat to absorb the sauces, softening its texture and infusing it with deep flavor. The blend of soy, oyster, chili garlic, and corn flour coats the chicken evenly, preparing it for quick stir-frying.

Next, build the flavor base. Heat oil in a wok or skillet and sauté the ginger and garlic paste until fragrant and golden. This aromatic foundation sets the tone for the entire dish, as it infuses the oil with warmth and depth.

Add the marinated chicken and stir-fry until it turns golden and slightly crisp around the edges. This stage locks in moisture while adding texture and color. As the chicken cooks, its savory juices blend with the sauces, forming a glossy coating that clings to every strip.

Once the chicken is done, incorporate the vegetables. The key is to cook them briefly—just long enough to soften the edges while maintaining a gentle crunch. Their slight crispness provides a textural balance against the silky noodles.

Add the boiled spaghetti to the wok and toss it through the sauce and vegetables, allowing the noodles to absorb every bit of flavor. The goal is a light, glossy coating that binds everything together without being soupy.

For the finishing touch, toast sesame seeds in a dry pan until they release their nutty aroma, then sprinkle them generously over the pasta. Finally, a drizzle of lemon juice ties it all together, enhancing the aroma and adding brightness to the overall taste.

Recipe Tips & Frequently Asked Questions

Best spaghetti types:
Opt for classic durum wheat spaghetti or even egg noodles for a softer texture. Avoid instant varieties, as they tend to break apart during tossing.

Adjusting spice levels:
Control the heat by reducing the chili garlic sauce or omitting fresh chilies. For an extra kick, add a pinch of crushed red pepper.

Preventing clumping:
Toss the spaghetti in a touch of oil after boiling to keep it separate and glossy before mixing it with the sauce.

Ingredient substitutions:
Replace oyster sauce with hoisin sauce for a sweeter note or sweet Thai chili sauce with honey and sriracha mix.

Protein alternatives:
Shrimp, beef, or tofu can easily substitute chicken—just adjust cooking time accordingly.

Leftovers and reheating:
Store in an airtight container and reheat gently in a pan with a splash of water or soy sauce to restore moisture.

Pre-cooked pasta:
You can use pre-cooked spaghetti, but warm it briefly in boiling water before tossing for a fresh texture.

Making it kid-friendly:
Omit green chilies and reduce chili garlic sauce for a milder version.

Keeping the sauce glossy:
Add sauces in stages and cook on medium heat; high heat may evaporate moisture and dull the sheen.

What to Serve With This Recipe

This dish pairs beautifully with light, refreshing sides that complement its savory-spicy character. A crisp cucumber salad dressed with rice vinegar and sesame oil offers a cooling contrast. An Asian-style coleslaw with cabbage, carrots, and peanuts adds extra crunch and freshness.

Soups such as clear chicken broth or hot and sour soup also make great companions, balancing the richness of the spaghetti. For drinks, consider serving iced lemon tea, honey-ginger cooler, or sparkling water infused with lime and mint. Each sip refreshes the palate and harmonizes with the bold chili-soy flavors of the main dish.

Creative Variations

For a different take, swap the spaghetti for rice noodles or udon to create a stir-fried noodle bowl with a silkier texture. You can also add scrambled eggs or tofu for a protein boost, giving it a heartier profile without changing the essence of the dish.

Another creative twist is to sprinkle chopped peanuts or cashews instead of sesame seeds for a nutty crunch. For a richer version, drizzle a touch of sesame oil at the end to intensify the aroma. Each variation offers a unique experience while keeping the soul of the recipe intact—comforting, flavorful, and full of personality.

Chicken Spaghetti with Soya Chili Dip is a flavorful celebration of simplicity and flair. With its harmonious balance of spice, sweetness, and savoriness, it brings the warmth of Asian street-style cooking into the comfort of your kitchen. Perfect for casual dinners or last-minute gatherings, this dish promises not only convenience but also layers of taste that keep everyone coming back for more.

Ingredients

250 g chicken strips
2 tablespoons soya sauce
1 tablespoon oyster sauce
1 tablespoon chili garlic sauce
3 tablespoons sweet Thai chili sauce
1 tablespoon corn flour
Salt, to taste
1 teaspoon black pepper
2 carrots, cut into thin fingers
½ capsicum, sliced into thin strips
3 green chilies, sliced lengthwise
2 sprigs spring onion, sliced lengthwise
1 tablespoon ginger paste
1 tablespoon garlic paste
3 tablespoons roasted sesame seeds
Juice of ½ lemon (for garnish and flavor)
Oil, as needed for cooking

Instructions

Slice the chicken into thin strips and place it in a bowl. Season with salt and pepper, then mix in soya sauce, oyster sauce, chili garlic sauce, and corn flour. Coat the chicken evenly and let it rest for about 10 minutes to absorb the flavors while you prepare the vegetables.

Heat a large wok or deep skillet over medium-high heat and drizzle in some oil. Once hot, add the ginger and garlic paste, letting them sizzle until fragrant and lightly golden. Add the marinated chicken to the pan and stir-fry until the pieces are cooked through and lightly browned on the edges.

Pour in the remaining sauces — soya sauce, oyster sauce, chili garlic sauce, and sweet Thai chili sauce. Toss the chicken thoroughly to ensure it’s well coated and glossy.

Add the capsicum, green chilies, carrots, and spring onions. Stir-fry for another 2–3 minutes, just until the vegetables soften slightly but still retain a bit of crunch.

Add the boiled spaghetti to the pan and toss everything together so the noodles soak up the savory sauce and mingle with the vegetables and chicken.

Meanwhile, in a small pan, roast the sesame seeds over medium heat until golden and aromatic. Once ready, sprinkle them over the spaghetti and give everything a final toss.

Serve hot with a squeeze of fresh lemon juice and a side of spicy soya chili dip for an extra kick of flavor.