Soy-Garlic Chicken Parmesan Spaghetti
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Chicken thigh marinated for 10 minutes in soy sauce, honey, and garlic darkens into a sticky glaze as the sugars catch in a hot pan.
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Left untouched for the first minute, the pieces color properly. Tomato passata cuts through that sweet-salty coating, and garlic shows up twice, in the marinade and again in the sauce. Thigh stays juicy under high heat where breast would dry out. Since soy already brings plenty of salt, the Parmesan is grated in last, to taste.
Ingredients
Instructions
- 1
Cut 450g chicken thighs into bite-sized pieces (3cm).
Marinate with 2 tablespoons soy sauce, 1 tablespoon minced garlic, and 1 tablespoon honey for 10 minutes.
- 2
Cook 360g spaghetti in salted boiling water for 1 minute less than the package time.
Reserve 1 cup pasta water.
- 3
Heat 1 tablespoon olive oil in a pan over high heat.
Cook the marinated chicken for 5-6 minutes until golden on both sides. Remove and set aside.
- 4
In the same pan add 1 tablespoon olive oil and 0.5 tablespoon garlic.
Stir briefly until fragrant, then add 350g tomato sauce, 1 tablespoon soy sauce, and 0.5 tablespoon honey. Simmer for 4 minutes.
- 5
Return the chicken and add the cooked spaghetti to the sauce.
Toss for 2 minutes, adding pasta water to adjust consistency until the sauce coats every strand.
- 6
Turn off the heat, stir in 40g grated Parmesan and 0.5 teaspoon pepper.
Top with 20g thinly sliced green onion and serve.
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