Indonesian Chicken Spaghetti Recipe

Introduction

Indonesian Chicken Spaghetti is a flavorful twist on classic pasta, combining tender chicken with aromatic spices and a sweet-savory sauce. This quick and vibrant dish offers a satisfying blend of textures and bold tastes perfect for a weeknight dinner.

Ingredients

• 12 ounces spaghetti
• 2 tbsp peanut oil (or avocado oil)
• 10 ounces chicken fillets (cubed)
• ½ tsp curry powder
• 1 tsp salt
• ½ tsp coarsely ground black pepper
• 1 red bell pepper (deseeded and sliced)
• 2 scallions (chopped)
• 6 garlic cloves (minced)
• 1 tbsp ginger (grated)
• 3 tbsp tomato paste
• 1 tsp sambal oelek (less or more to taste)
• 3 tbsp ketjap manis
• 2 tbsp low sodium soy sauce
• 2 tbsp lime juice
• ¾ cup pasta water
• 2 eggs (scrambled, seasoned with a pinch of salt and pepper)

Instructions

1. Step 1: Cut the chicken into cubes and season with curry powder, salt, and pepper. Deseed and slice the red bell pepper. Chop the white parts of the scallions separately from the green parts. Mince the garlic and grate the ginger.
2. Step 2: Boil the spaghetti in a large pot of generously salted water until al dente. Drain the pasta, reserving about ¾ cup of the cooking water for later use.
3. Step 3: While the pasta cooks, heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the eggs, season with salt and pepper, and gently stir for about 30 seconds until the eggs are just set but still soft. Transfer the eggs to a plate and set aside.
4. Step 4: Increase the heat to high and add the remaining oil to the skillet. Add the seasoned chicken cubes and cook for about 5 minutes until browned and golden on all sides. Remove the chicken and set aside.
5. Step 5: Lower the heat to medium and add the bell pepper, garlic, ginger, and the white parts of the scallions to the skillet. Cook for 3 minutes, stirring frequently.
6. Step 6: Stir in the tomato paste, sambal oelek, soy sauce, and ketjap manis. Continue cooking for another 3 minutes, allowing the flavors to meld.
7. Step 7: Pour in the reserved pasta water and add the lime juice. Bring the mixture to a gentle boil.
8. Step 8: Return the chicken to the skillet along with the green parts of the scallions, then simmer everything together for 1 minute.
9. Step 9: Add the cooked spaghetti and scrambled eggs to the skillet. Toss thoroughly to combine all ingredients, adding a touch more pasta water if needed to loosen the sauce.
10. Step 10: Serve immediately while warm and enjoy the vibrant flavors of this Indonesian-inspired pasta dish.

Tips & Variations

• For a vegetarian version, substitute chicken with firm tofu or tempeh and adjust cooking time accordingly.
• Adjust the amount of sambal oelek to control the dish’s spiciness to your preference.
• Using ketjap manis adds a lovely sweetness; if unavailable, a mix of soy sauce and a little brown sugar can be a good substitute.
• Garnish with fresh cilantro or crushed peanuts for added texture and flavor.

Storage

Store leftover Indonesian Chicken Spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce and prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute spaghetti with other long pastas like linguine or fettuccine, or even short pastas like penne if preferred.

What can I use if I don’t have ketjap manis?

If ketjap manis is not available, mix regular soy sauce with a small amount of brown sugar or honey to mimic its sweet and savory flavor.

Indonesian Chicken Spaghetti Recipe

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5 from 106 reviews

Indonesian Chicken Spaghetti is a delightful fusion dish combining tender curry-seasoned chicken, vibrant bell peppers, and a flavorful sauce made with sambal oelek, ketjap manis, and soy sauce. Tossed with perfectly cooked spaghetti and scrambled eggs, this dish offers a savory, spicy, and slightly sweet taste from Indonesian-inspired ingredients, perfect for a quick weeknight dinner or an impressive meal to share.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3–4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indonesian Fusion

Ingredients

Scale 1x2x3x

Spaghetti

• 12 ounces spaghetti

Chicken and Seasoning

• 10 ounces chicken fillets, cubed
• ½ tsp curry powder
• 1 tsp salt
• ½ tsp coarsely ground black pepper

Vegetables and Aromatics

• 1 red bell pepper, deseeded and sliced
• 2 scallions, chopped (white parts separated from green parts)
• 6 garlic cloves, minced
• 1 tbsp ginger, grated

Sauce Ingredients

• 3 tbsp tomato paste
• 1 tsp sambal oelek (adjust to taste)
• 3 tbsp ketjap manis
• 2 tbsp low sodium soy sauce
• 2 tbsp lime juice
• ¾ cup reserved pasta cooking water

Eggs

• 2 eggs, scrambled and seasoned with a pinch of salt and pepper

Oils and Fats

• 2 tbsp peanut oil (or avocado oil)
• 1 tbsp butter

Instructions

1. Prepare the chicken: Cut the chicken fillets into cubes. Season them evenly with curry powder, salt, and coarsely ground black pepper to infuse flavor into the meat.
2. Chop the vegetables: Deseed and slice the red bell pepper. Chop the white parts of the scallions finely and keep the green parts separate for later use. Mince the garlic cloves and grate the ginger.
3. Cook the spaghetti: Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain the pasta, reserving about ¾ cup of the cooking water for the sauce.
4. Scramble the eggs: While the pasta cooks, heat a small amount of oil in a large nonstick skillet over medium heat. Add the beaten eggs seasoned with salt and pepper. Stir gently and cook for about 30 seconds until the eggs are just set but still soft. Transfer to a plate and set aside.
5. Brown the chicken: In the same skillet, add peanut oil and butter over high heat. Add the seasoned chicken cubes and cook for about 5 minutes, turning occasionally until browned and golden on all sides. Remove the chicken from the skillet and set aside in a clean bowl.
6. Sauté aromatics and vegetables: Reduce the heat to medium. Add the red bell pepper slices, minced garlic, grated ginger, and the white parts of the scallions to the skillet. Cook, stirring occasionally, for 3 minutes until fragrant and slightly softened.
7. Add sauce ingredients: Stir in tomato paste, sambal oelek, low sodium soy sauce, and ketjap manis. Continue cooking and stirring for an additional 3 minutes to develop the sauce flavors.
8. Simmer the sauce with chicken: Pour in ¾ cup of the reserved pasta water and add the lime juice. Bring the mixture to a gentle boil. Return the browned chicken and green parts of scallions to the skillet. Let everything simmer together for 1 minute to marry the flavors.
9. Toss to combine: Add the drained spaghetti and scrambled eggs to the skillet. Toss all ingredients together thoroughly, adding a little more pasta water if needed to loosen the sauce and coat the spaghetti evenly.
10. Serve: Serve the Indonesian Chicken Spaghetti immediately while hot. Enjoy the comforting blend of savory, spicy, and sweet Indonesian flavors in every bite.

Notes

• You can substitute the chicken fillets with tofu or shrimp for a different protein option.
• Adjust the amount of sambal oelek according to your spice preference for a milder or spicier dish.
• Ketjap manis, a sweet Indonesian soy sauce, is key to achieving authentic flavor; if unavailable, use a mix of regular soy sauce with a bit of brown sugar as a substitute.
• Be sure to reserve pasta water when draining the spaghetti, as it helps create a luscious sauce that clings well to the noodles.
• Use fresh lime juice for the best brightness and acidity in the sauce.

Keywords: Indonesian Chicken Spaghetti, Indonesian pasta, sambal oelek spaghetti, ketjap manis recipe, fusion pasta dish, quick chicken pasta