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.
linguine pasta (or spaghetti)
chicken thighs, cut into strips
large carrot, cut into thin strands
mushrooms, sliced or quartered
medium broccoli florets
red pepper, cut into thin strands
salt & pepper, to taste
garlic cloves, grated
Cook pasta al dente with 1 tsp oil and dash of salt according to package instructions. Once cooked, drain and return to
, cover to keep warm.
, 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
red pepper into thin strands.
Slice the chicken into thin strips.
, 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
, bring to a soft boil.
Add the pasta and the chicken to a
Cook until sauce thickens and pasta heats.
You can use your favorite pasta. I’ve used spaghetti, fettuccine, and even angel hair pasta