Vegetable Chicken Stir Fry

An easy recipe for Chicken Stir Fry. This stir-fry recipe with pasta, sauteed vegetables and chicken smothered in an amazing Japanese inspired sauce will become a family favorite. Like our Chicken Fried Rice Recipe, you’ll never want to order take out again.

Chicken Vegetable and Pasta Stir Fry Recipe

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Chicken Stir Fry Recipe-

I am rather excited to share this Chicken Stir Fry Recipe with you. It’s the perfect recipe for when you are craving take out. The mushrooms, peppers, broccoli and carrots with chicken and pasta is a phenomenal combination. The Japanese inspired sauce takes the recipe over the top.

Vegetabke Chicken Stir Fry in casserole dish with broccoli, carrots, and peppers.

What kind of pasta can I use for  Chicken Stir Fry?

You can use your favorite pasta. I’ve used spaghetti, fettuccine and even angel hair pasta in this recipe. However, I think linguine is my favorite pasta to use. It’s not too thin and not too thick, it’s the perfect pasta to go with vegetables and chicken and enjoy each ingredient in every bite.

Stir Fry Vegetables-

For this chicken stir-fry with vegetables recipe, I used mushrooms, carrots, broccoli and red peppers. This recipe is really forgiving and the vegetables make be substituted. Cauliflower, snap peas, zucchini and even green beans may all be substituted or combined to the liking of your choice.

Step by step instructions on how to make stir fry recipe.

How to make Vegetable Chicken Stir Fry:

  • Cook pasta per package instructions, al dente.
  • Clean and cut the vegetables: broccoli, pepper, carrot and mushrooms.
  • Slice chicken into strands.
  • In a skillet, saute the chicken.
  • In the same skillet, saute vegetables. Once cooked, add chicken back to skillet
  • Combine the ingredients for the Japanese sauce and pour into skillet. Bring to a soft boil.
  • In a casserole dish, transfer everything from the skillet, add the pasta, and mix well. Bake 20 minutes.

TIP: I like to use a microplane grater for ginger and garlic.

Chicken Vegetables & Pasta Stir Fry in bowl with a spoon.

Try these other great chicken recipes:

5 from 6 votes
Chicken and vegetables stir fry recipe.
Vegetable Chicken Stir Fry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

A delicious recipe for chicken stir fry. Pasta with an amazing Japanese inspired sauce, with chunks of tender chicken and vegetable in a Japanese sauce.

Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 398 kcal
  • 8 oz linguine pasta
  • 1 tsp canola oil
  • 1 lb chicken thighs, strips
  • 1 large carrot, strands
  • 12 oz mushrooms, thick slices
  • 1 1/2 cups medium broccoli florets
  • ½ red pepper, strands
  • ¼ cup water
  • 3 Tbsp oil
  • salt & pepper, to taste
  • 1 Tbsp unsalted butter
  • 1 tsp all-purpose flour
  • 1 cup chicken broth
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 garlic cloves, grated
  • 1 1/2 tsp ginger, grated
  1. Cook pasta al dente with 1 tsp oil and dash of salt according to package instructions. Once cooked, drain, return back to pot, cover to keep warm.

  2. In a small bowl, whisk all of the ingredients for the sauce. Set aside.

  3. Peel and clean vegetables. Slice mushrooms, cut broccoli into small florets, cut carrot and red pepper into strands. 

  4. Slice the chicken into strips. 

  5. In a large skillet, over med/high heat, heat 1 Tbsp oil. Once hot, add chicken. Saute until fully cooked. Lightly season with salt and pepper, mix and remove chicken. 

  6. Saute vegetables with 2 Tbsp oil until tender. Return chicken to skillet. 

  7. Pour sauce into skillet, bring to a soft boil. 

  8. Add the pasta to a casserole dish. Transfer ingredients from skillet to baking dish and stir to combine. 

  9. Bake 10-15 minutes at 375F, until ingredients are hot. Serve and Enjoy!

Recipe Notes

You can use your favorite pasta. I’ve used spaghetti, fettuccine, and even angel hair pasta

Nutrition Facts
Vegetable Chicken Stir Fry
Amount Per Serving
Calories 398 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 76mg 25%
Sodium 952mg 40%
Potassium 641mg 18%
Total Carbohydrates 46g 15%
Dietary Fiber 2g 8%
Sugars 15g
Protein 23g 46%
Vitamin A 44.6%
Vitamin C 45.8%
Calcium 3.7%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.


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Valentina's Corner

Show 18 Comments
  • Moritz B 01/14/2019, 5:00 am

    Which temperature is baking?

    • Valentina's Corner 01/14/2019, 10:25 pm

      Thanks for catching that, Moritz. Recipe is updated.

  • Mattie 01/12/2019, 12:45 am

    I love how this stir fry combine perfectly with chicken, noodles, and vegetables. I love how they come together to form a perfect taste of flavor. Really awesome recipe

    • Valentina's Corner 01/12/2019, 12:17 pm

      Thanks for the awesome feedback, Mattie. This recipe really is a keeper. I love the vegetables combined with chicken and pasta. Truly is that perfect commbination.

  • Lauren 01/12/2019, 12:28 am

    I’ve had stir fry before and its never been so good as this one! This stir fry is so easy to make and has so much flavor!

    • Valentina's Corner 01/12/2019, 12:12 pm

      That’s wonderful, Lauren. Thanks so much for sharing. 🙂

  • Billie B 04/18/2018, 4:30 pm

    Tried it…loved it! The sauce is amazing! Thank you!

    • admin 04/19/2018, 12:21 am

      That’s wonderful, Billie. So happy to hear that. Thanks for visiting our online home, come back and visit. 🙂

  • Marie 01/13/2018, 4:08 pm

    Just curious, how do you peel mushrooms? I’ve only ever seen them sliced whole, just washed… thanks, this seems like a great sauce recipe, I may try it soo n!

    • admin 01/15/2018, 12:17 am

      Just remove the thin outer layer. It’s optional though. If you normally keep skin on, that’s works just fine. ?

  • Janet B. 01/09/2018, 7:41 pm

    Omg this look Devine! I can hardly wait to try it!! I can just smell the fragrance of the stir fry!!!

    • admin 01/12/2018, 11:14 am

      Janet, thank you, it’s a family favorite, I hope you enjoy this recipe!:)

  • Anna 12/22/2017, 6:57 pm

    Cant wait to try this recipe! Do you know if yakisoba noodles would work for this? And also can you keep this in the fridge overnight before cooking in oven? Thanks!!

    • admin 12/23/2017, 12:35 pm

      Any noodles will work great. You can prepare everything the night before and keep it separate. Then, just combine everything before baking. 🙂 Enjoy..

  • Alesia 12/16/2017, 9:48 pm

    This recipe is a keeper! Made it today and everyone loved it. Hubby even asked for seconds. Thanks Valentina for such a simple and yummy recipe!

    • admin 12/19/2017, 11:38 am

      Thank you so much, Alesia. Simple and delicious recipes are the best kinds of recipes. 🙂

  • Sasha L. 12/16/2017, 3:28 pm

    We had everything on hand, I made this yesterday. It was A huge HIT! Hubby asked to make it again next week!.. Thanks…

    • admin 12/19/2017, 11:39 am

      That’s wonderful, Sasha. Makes me smile big! THanks for sharing. <3

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