Chicken and Vegetable Spaghetti with Honey-Soy Sauce

Serves: 4
Prep Time: 15 min
Cook Time: 20 min


7/8 lb spaghetti
2 tbsp olive oil
4 cloves garlic, chopped
1 onion, chopped
2 tbsp ginger, fresh, chopped
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 green pepper, cut into strips
1/3 cup tamari
1/3 cup oil
2/3 cups honey
2 cups roasted chicken, cut into strips
1/2 cup coriander, fresh, chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Cook spaghetti for ¾ of the recommended time and drain.

  2. In a wok, brown the garlic, onion and ginger in oil over medium heat for 2 to 3 minutes.

  3. Add bell pepper strips (different colours) and sauté for 1 to 2 minutes.

  4. Add tamari, oil and honey and boil on high heat for 5 minutes.

  5. Add cooked chicken and heat for 2 to 3 minutes.

  6. Add drained spaghetti to wok to finish cooking in the sauce. Garnish the plate with cilantro.

Nutrition Info

Per 435 g serving Amount
Protein40 g
Fat28 g
Saturated Fat4 g
Carbohydrate134 g
Fibre5 g
Sugar23 g
Cholesterol55 mg
Sodium1000 mg
Per 435 g serving % Daily Value
Vitamin A8
Vitamin C300
Vitamin B649
Vitamin B1212