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+ servings

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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings


  • 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
  • tsp ginger, grated



  • 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. 


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