Vegetable Chicken Stir Fry
A delicious recipe for chicken stir fry. Pasta with an amazing Japanese inspired sauce with chunks of tender chicken and vegetables. Perfect when craving takeout.
Ingredients
- 8 oz linguine pasta (or spaghetti)
- 1 tsp canola oil
- 1 lb chicken thighs, cut into strips
- 1 large carrot, cut into thin strands
- 12 oz mushrooms, sliced or quartered
- 1 1/2 cups medium broccoli florets
- 1/2 red pepper, cut into thin strands
- 3 Tbsp oil
- salt & pepper, to taste
- 2 Tbsp unsalted butter
- 3 garlic cloves, grated
- 1½ tsp ginger, grated
Instructions
- Cook pasta al dente with 1 tsp oil and dash of salt according to package instructions. Once cooked, drain and return to pot, cover to keep warm.
- In a small bowl, whisk all of the ingredients for the sauce. Set aside.
- Peel and clean vegetables. Slice or quarter mushrooms, cut broccoli into medium florets, cut carrot and red pepper into thin strands.
- Slice the chicken into thin strips.
- 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.
- Saute vegetables with 2 Tbsp oil until tender.
- Add butter, garlic and ginger mix and saute another minute.
- Pour sauce into skillet, bring to a soft boil.
- Add the pasta and the chicken to a skillet and mix.
- Cook until sauce thickens and pasta heats.
Notes
You can use your favorite pasta. I’ve used spaghetti, fettuccine, and even angel hair pasta