Sweet and Spicy Chicken Pasta with Sriracha Sauce

If you love quick dinners with a little sweet, a little heat, and lots of flavor, this one is worth trying. I originally came across a version made with steak, but I decided to make mine with chicken — and it turned out so good.

Tender chicken gets coated in a simple sweet and spicy sauce made with soy sauce, sriracha, garlic, rice vinegar, sesame oil, and sugar, then tossed with spaghetti. Finish it with sliced scallions and sesame seeds and dinner is ready.

And yes — if you prefer steak, you can absolutely use that instead of chicken.

Ingredients

For the chicken:

• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• Salt and black pepper, to taste
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon cornstarch, optional

For the sauce:

• 4 cloves garlic, finely minced
• 3 tablespoons soy sauce
• 2 tablespoons white sugar
• 2 tablespoons sriracha, or less to taste
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon crushed red pepper flakes, optional
• 2 tablespoons water

For the pasta:

• 8 oz spaghetti
• Salt for the pasta water

For serving:

• Sliced scallions
• Sesame seeds

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How to Make Sweet and Spicy Chicken Pasta

Cook the spaghetti according to the package directions until al dente. Drain and set aside.

Season the chicken with salt and pepper. Toss it with 1 tablespoon soy sauce and, if using, the cornstarch.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through.

In a small bowl, whisk together the garlic, 3 tablespoons soy sauce, sugar, sriracha, rice vinegar, sesame oil, crushed red pepper flakes, and water.

Pour the sauce over the cooked chicken and let it simmer for a few minutes until it begins to thicken slightly and coat the chicken.

Add the cooked spaghetti and toss everything together until the pasta is coated in the sauce.

Top with plenty of sliced scallions and sesame seeds before serving.

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Can I Make This With Steak?

Absolutely. Sirloin steak cut into bite-size pieces works beautifully with the same sauce. Just sear the steak quickly over high heat so it stays tender, then add the sauce and pasta.

Can I Make It Less Spicy?

Yes. Start with 1 tablespoon sriracha instead of 2 and leave out the crushed red pepper flakes. You can always add more heat at the table.

Why You’ll Love This Recipe

This is one of those easy dinners that comes together quickly but still has plenty of flavor. It’s sweet, savory, garlicky, a little spicy, and the sesame and scallions make it taste even better.

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OTHER PASTA DISHES ON MY BLOG

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