This Sesame Chicken Spaghetti Stir-Fry with Cabbage & Carrots is a quick and flavorful dinner that turns everyday spaghetti into a savory stir-fry packed with tender chicken and colorful vegetables.
The noodles are tossed with golden chicken, crisp cabbage, carrots, garlic, ginger, and a simple sesame-soy sauce that coats every strand.
It is perfect for busy weeknights, meal prep, or using up cooked spaghetti when you want something completely different from traditional pasta.
Why You Will Love This Recipe
- It comes together in about 30 minutes.
- It works with freshly cooked or leftover spaghetti.
- Chicken adds plenty of satisfying protein.
- Cabbage and carrots add crunch and color.
- The homemade sesame sauce uses simple pantry ingredients.
- It is easy to customize with extra vegetables.
- Everything cooks in one skillet after the pasta is prepared.
- It is naturally pork-free.
Ingredients
For the Stir-Fry
- 8 oz spaghetti
- 1 lb boneless skinless chicken breast or thighs, thinly sliced
- 2 tablespoons neutral cooking oil, divided
- 3 cups thinly sliced green cabbage
- 1 large carrot, julienned or cut into thin matchsticks
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon toasted sesame seeds
For the Sesame Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1½ tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon cornstarch
- ½ teaspoon chili flakes or chili sauce, optional
- ¼ teaspoon black pepper
🍳 Step-by-Step Masterclass Instructions
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil.
Cook the spaghetti until just al dente according to package directions.
Drain well.
If using leftover spaghetti, separate the strands gently with your hands or tongs.
Masterclass Tip: Slightly firm noodles work best because they continue cooking briefly in the stir-fry sauce.
Step 2: Prepare the Sesame Sauce
In a small bowl, whisk together:
- Soy sauce
- Honey
- Sesame oil
- Rice vinegar
- Water
- Cornstarch
- Chili flakes, if using
- Black pepper
Whisk until completely smooth.
Set aside.
Step 3: Prepare the Chicken
Slice the chicken into thin bite-size strips.
Pat dry with paper towels.
Season lightly with black pepper.
Step 4: Heat the Skillet
Heat a large wok or skillet over medium-high heat.
Add 1 tablespoon oil.
Allow the pan to become hot before adding the chicken.
Step 5: Sear the Chicken
Add the chicken in a single layer.
Cook for about 3–4 minutes, stirring occasionally, until golden and almost cooked through.
Transfer the chicken to a plate.
Step 6: Cook the Vegetables
Add the remaining tablespoon of oil to the skillet.
Add the carrots and cabbage.
Stir-fry for approximately 2–3 minutes.
The vegetables should soften slightly while remaining crisp.
Step 7: Add Garlic and Ginger
Add the minced garlic and grated ginger.
Stir constantly for about 30 seconds.
Do not let the garlic burn.
Step 8: Return the Chicken
Return the cooked chicken and any juices to the skillet.
Toss with the vegetables.
Step 9: Add the Spaghetti
Add the cooked spaghetti.
Use tongs to gently combine the noodles with the chicken and vegetables.
Step 10: Add the Sauce
Whisk the sesame sauce once more.
Pour it evenly over the noodles.
Toss continuously over medium-high heat.
Step 11: Let the Sauce Thicken
Cook for approximately 1–2 minutes.
The cornstarch will help the sauce become glossy and cling to the spaghetti.
Masterclass Tip: If the noodles look too dry, add 1–2 tablespoons of water rather than extra soy sauce.
Step 12: Add Green Onions
Add most of the sliced green onions.
Toss again.
Reserve a little for garnish.
Step 13: Taste and Adjust
Taste the stir-fry.
Add a small splash of soy sauce for more saltiness, rice vinegar for brightness, or chili flakes for extra heat.
Step 14: Finish with Sesame Seeds
Remove the skillet from the heat.
Sprinkle with toasted sesame seeds and the remaining green onions.
Step 15: Serve
Divide the noodles between bowls.
Serve immediately while hot.
The finished dish should have savory glossy noodles, juicy golden chicken, crisp-tender vegetables, toasted sesame flavor, and a subtle balance of sweet, salty, and tangy notes.
🔒 Storage & Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Best reheating method: Reheat in a skillet over medium heat with 1–2 tablespoons water until hot.
Microwave: Microwave in short intervals, stirring between each interval. Add a splash of water if the noodles seem dry.
Meal prep: Portion into individual containers and refrigerate once completely cooled.
Make ahead: The sesame sauce can be prepared up to 3 days ahead and refrigerated.
Leftover spaghetti tip: Cold spaghetti works especially well because the noodles are firmer and less likely to become mushy during stir-frying.
Freezing: Freezing is possible, but the cabbage may soften after thawing. For the best texture, enjoy fresh or refrigerated.
