One-Skillet Sweet & Spicy Sticky Chicken Pasta

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Savory, spicy, and just the right amount of sweet—this One-Skillet Sweet & Spicy Sticky Chicken Pasta is a flavor-packed meal that’s as satisfying as it is simple to make. Juicy chicken pieces, tender noodles, and crisp bell peppers are all brought together in a glossy, addictive sauce that hits every note from tangy to umami. Whether you’re cooking for a busy weeknight or just craving something deeply comforting, this dish gets dinner on the table in under 30 minutes with minimal cleanup.

The real star here is the balance of flavors. The sweetness of honey or brown sugar combines effortlessly with the heat from chili flakes or sriracha. Soy sauce adds that necessary saltiness, while garlic, ginger, and scallions round out the profile for a dish that tastes like it simmered for hours. Best of all? Everything happens in one skillet—no boiling pasta separately, no juggling pans, just full-bodied flavor with less fuss.

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Ingredients for this One-Skillet Sweet & Spicy Sticky Chicken Pasta

• 12 oz (340 g) linguine or spaghetti
• 1 lb (450 g) chicken breast or thighs, sliced into thin strips
• 1 tbsp vegetable oil or sesame oil
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 3 cloves garlic, minced
• 2 scallions, chopped (green and white parts separated)
• 1-inch piece of fresh ginger, grated
• ¼ cup soy sauce (low sodium preferred)
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar or lime juice
• 1 tbsp sriracha or chili garlic sauce (adjust to spice preference)
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)
• Salt & pepper, to taste
• Fresh cilantro or basil, for garnish (optional)

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Step 1: Cook the Pasta

In a large skillet or sauté pan, bring lightly salted water to a boil. Add the linguine or spaghetti and cook until just al dente, about 8–9 minutes. Drain and set aside. If using the same skillet for the entire recipe, wipe it clean to prepare for the next steps.

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Step 2: Sear the Chicken

In the same skillet, heat 1 tablespoon of vegetable or sesame oil over medium-high heat. Add the sliced chicken, season lightly with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.

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Step 3: Sauté the Aromatics

Reduce the heat to medium. In the same pan, add the white parts of the scallions, minced garlic, and grated ginger. Stir constantly for about 1 minute until fragrant—avoid burning the garlic.

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Step 4: Cook the Vegetables

Add the sliced red and orange bell peppers to the skillet. Sauté for 3–4 minutes until slightly softened but still vibrant and crisp.

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Step 5: Build the Sauce

Pour in the soy sauce, honey or brown sugar, rice vinegar, and sriracha. Stir everything together and let it simmer for 1–2 minutes to marry the flavors. If you like a thicker sauce, add the cornstarch-water mixture and stir until the sauce thickens.

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Step 6: Combine Everything

Return the cooked chicken to the skillet, followed by the drained noodles. Toss well until the pasta is fully coated in the sauce and evenly mixed with the vegetables and chicken.

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Step 7: Garnish and Serve

Turn off the heat, sprinkle the green parts of the scallions on top, and garnish with chopped cilantro or basil if desired. Serve immediately while hot, with lime wedges or crushed peanuts for extra texture and zing if you’d like.

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Storage Instructions

Leftover One-Skillet Sweet & Spicy Sticky Chicken Pasta stores beautifully, making it ideal for meal prep or next-day lunches. Here’s how to store and reheat it:

• Refrigerator: Store in an airtight container for up to 4 days. The flavors actually deepen overnight.
• Freezer: Cool completely before freezing. Transfer to freezer-safe bags or containers and store for up to 2 months. Defrost in the refrigerator overnight before reheating.
• Reheating Tips: Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave reheating also works—heat in 30-second intervals, stirring in between until hot.

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Estimated Nutrition

Please note these values are approximate and can vary based on exact ingredients used:

• Calories: ~520 kcal per serving
• Protein: 35 g
• Carbohydrates: 50 g
• Fat: 18 g
• Fiber: 3 g
• Sugar: 11 g
• Sodium: 950 mg

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Frequently Asked Questions

Can I use a different type of pasta?

Yes! Spaghetti, fettuccine, or even rice noodles work well. Just adjust the cooking time as needed.

Is this dish very spicy?

Not overly. The sriracha adds a mild to medium heat, but you can easily scale it down or leave it out if you’re sensitive to spice.

Can I make it vegetarian?

Absolutely. Swap the chicken for tofu, tempeh, or even mushrooms. Just ensure they’re sautéed well for flavor and texture.

What vegetables go well in this recipe?

Bell peppers are great, but you can also add snap peas, broccoli florets, shredded carrots, or baby spinach.

How can I make the sauce creamier?

Add a tablespoon of peanut butter or a splash of coconut milk while mixing the sauce for a creamy variation.

Can I meal prep this recipe?

Yes, it keeps well for several days and reheats nicely. Store in individual containers for grab-and-go lunches.

What protein alternatives work best?

Besides tofu, shrimp or thin-sliced beef strips are excellent alternatives to chicken.

Can I skip the cornstarch?

You can. The sauce will be slightly thinner, but still flavorful. Alternatively, reduce it longer on the stove to thicken naturally.

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