This Spaghetti Stir Fry combines tender chicken, scrambled eggs and crisp vegetables in a garlicky, flavorful sauce. It’s a well-balanced meal that comes together in about 30 minutes—perfect for busy weeknights.
If you enjoy spaghetti, you might also like other easy pasta recipes on this site.
This recipe is a quick and satisfying dinner option when you want something homemade without spending hours in the kitchen. It’s simple to prepare and pleasing to both adults and older kids.
For younger children who don’t like vegetables, you can omit or finely chop them; however, don’t skip the eggs if they like them—the scrambled eggs add richness and a pleasant texture reminiscent of Pad Thai.
Skip takeout tonight and make this Spaghetti Stir Fry instead. It’s flavorful, filling, and practical for families.
Watch How To Make Spaghetti Stir Fry
Watch the video demonstration below to see the method step by step. If you follow along, you’ll pick up small tips for timing and technique that make the dish turn out better.
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Spaghetti Stir Fry
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Ingredients
- 8 oz spaghetti (about half a pound)
- 1/2 pound chicken breast cut into thin 1-inch strips (about 1/4 kg)
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons oil use a neutral oil such as vegetable or corn oil
- 1 cup chopped bell pepper
- 3 stems green onions (chopped)
- 1/2 cup chopped onion
- 1 1/2 tablespoons minced garlic
- 1 teaspoon ginger paste or minced ginger
- 2 large eggs optional, but recommended
- 2 teaspoons chicken bouillon powder
Instructions
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Boil the spaghetti according to the package instructions. Don’t overcook; drain and set aside.
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Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon white pepper, tossing to coat evenly.
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Heat 1 tablespoon of oil in a wide pot or wok over high heat for about a minute.
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Add the chicken in a single layer and cook undisturbed for about 3 minutes, then flip and cook another 2–3 minutes until cooked through. Remove the chicken and set aside.
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Add the remaining tablespoon of oil to the pan and heat 1–2 minutes. Sauté the chopped onions until fragrant.
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Stir in the garlic and ginger, cooking about 30 seconds until aromatic.
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Add the bell peppers, stir briefly, then push the mixture to the side of the pan.
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Crack the eggs into the freed corner of the pan. Let them set a few seconds, then scramble until no longer runny. Mix the eggs with the vegetables.
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Return the cooked chicken to the pan and stir to combine.
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Add the cooked spaghetti and toss everything together to combine evenly.
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Sprinkle in the chicken bouillon powder and mix well to distribute the seasoning.
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Finish with the chopped green onions, toss, and serve warm.
Notes
2. Eggs are optional but add extra flavor and texture; include them if you enjoy scrambled egg in stir fries.