Spicy Chicken Noodles with Chili Garlic Oil. Best for those nights when you’re craving extra spicy noodles, but don’t want to leave your house…or wait for takeout. Serve each bowl with an addicting chili garlic oil spooned over top. These quick and healthy pasta can be made and ready in under 30 minutes
PROCESS:
- Start by boiling salted water and cooking the pasta until al dente, then set it aside.
- In a skillet, heat vegetable oil and sauté minced garlic before adding bite-sized chicken pieces seasoned with salt, chili oil, and smoked paprika, cooking until browned.
- Next, sauté sliced onions in the same skillet until soft, then add soy sauce, hoisin sauce, and a splash of pasta water to create a flavorful sauce. Combine the cooked pasta and chicken with the sauce, tossing everything together until well-coated.
- Finally, garnish with chopped green onions and serve hot, drizzling with extra chili oil if desired.
Here’s what you are going to need to make it:
Pasta: You can use any type of pasta you like spaghetti, fettuccine. The pasta absorbs the flavors of the sauce and makes the dish hearty and satisfying.
Boneless Skinless Chicken Breasts: Cutting it into bite-sized pieces ensures even cooking and easy eating.
Vegetable Oil: Used for sautéing the chicken and vegetables. It has a high smoke point and neutral flavor, making it ideal for cooking. You can also use oil from the chili oil.
Chili Oil: Adds heat and flavor to the dish. You can adjust the amount based on your spice preference.
Smoked Paprika: Adds a smoky flavor and a deep red color.
Salt: Essential for enhancing the flavors of the ingredients. Adjust based on your preference.
Minced Garlic: Provides an aromatic flavor that elevates the dish.
Sliced Onion: Adds sweetness and depth of flavor when sautéed.
Soy Sauce: Adds umami and saltiness to the dish.
Hoisin Sauce: A sweet and tangy sauce that adds depth and complexity.
Pasta Water: It helps the sauce cling to the pasta.
Chopped Green Onions: Used as a garnish for freshness and a mild onion flavor. It adds color and a nice crunch.
INGREDIENTS:
- 8 oz pasta
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 3 tablespoons chili oil (fried chili in oil) (adjust to your spice preference)
- 1 tablespoon smoked paprika
- Salt to taste
- 1 tablespoon garlic, minced
- 1 onion sliced
- 2 tablespoons soy sauce
- 3 tablespoon hoisin sauce
- Some pasta water
- 1 green onions, chopped
INSTRUCTIONS:
Step 1: Cook the Pasta
- Start by boiling a large pot of salted water. Once it’s bubbling, add in your linguine and cook according to the package instructions, usually about 8-10 minutes. Give it a stir now and then to keep it from sticking. When it’s al dente, drain the pasta and set it aside.
Step 2: Heat the Oil:
- Grab a large skillet or wok and heat up a tablespoon of vegetable oil over medium-high heat. Let it get hot but don’t let it smoke this helps your chicken get that nice golden sear.
Step 3: Cook the Chicken
- Add a tablespoon of minced garlic to the skillet, stirring it for just a moment until it’s fragrant. Then toss in your bite-sized chicken pieces. Season it all with some salt, then pour in the chili oil and sprinkle the smoked paprika over the top. Cook the chicken for about 5-7 minutes, stirring often, until it’s browned and cooked through. Once done, take the chicken out of the skillet and set it aside on a plate. Add a tablespoon of minced garlic to the skillet, stirring it for just a moment until it’s fragrant. Then toss in your bite-sized chicken pieces. Season it all with some salt, then pour in the chili oil and sprinkle the smoked paprika over the top.
Step 4: Sauté the Onions:
- In the same skillet, throw in your sliced onion. Sauté it for 2-3 minutes until it’s soft and slightly caramelized. This will add a lovely sweetness to the dish!Now add the soy sauce and hoisin sauce along with a splash of the reserved pasta water. Stir it all together and let it cook for another 2-3 minutes. This will help the flavors come together and thicken up the sauce.
Step 5: Combine Pasta and Chicken:
- Add the cooked pasta right into the skillet. Use tongs or a big spoon to toss everything together, making sure the pasta gets nicely coated in that flavorful sauce. Then, return the cooked chicken to the skillet and mix it all up. If it looks a bit thick, don’t hesitate to add a bit more pasta water until you get the consistency you like.
Step 6: Final Mixing
- Keep tossing everything for another minute or two, allowing the pasta to soak up all those delicious flavors. Taste it and adjust the seasoning with a bit more salt or chili oil if you want extra heat.
Step 7: Garnish
- Once everything is combined and heated through, take the skillet off the heat. Sprinkle the chopped green onions on top for a fresh pop of flavor and color.
Step 8: Serve
- Dish up your Chili Oil Chicken Linguine into bowls or on a big platter. Drizzle a little extra chili oil on top. Serve it hot and enjoy every bite!
Tips and Notes:
- Feel free to modify the amount of chili oil based on your heat preference. Start with less if you’re unsure and add more as needed.
- Fresh garlic and onions enhance the dish’s flavor, so try to use fresh rather than pre-minced options.
- Reserve some pasta water before draining. It’s great for adjusting the sauce consistency, making it creamier and helping it cling to the pasta.
- If you prefer, you can substitute chicken with shrimp or tofu for a different protein option that’s equally delicious.
- This dish can be made ahead of time and reheated. Just add a splash of water or broth when reheating to keep it moist.
- Feel free to toss in some vegetables like bell peppers, snap peas, or broccoli for added nutrition and color.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a bit of oil or water to keep it from drying out.
