Chicken Stir-Fry With Linguine
A quick and satisfying weeknight meal that combines Italian-style pasta with the savory flavors of an Asian stir-fry. Tender chicken and crisp vegetables are tossed in a simple soy-based sauce for a complete dinner in one pan.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 601 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gboneless, skinless chicken breast, thinly sliced
- 225 glinguine
- 3 tbspneutral cooking oil
- 225 gcremini mushroom, sliced
- 170 gsnow pea
- 1 pcsred bell pepper, thinly sliced
- 2 pcsscallion, cut into 2-inch (5.1 cm) pieces
- 2 clovegarlic, minced
marinade
- 3 tbspsoy sauce
- 2 tspcornstarch
sauce
- 240 mlchicken broth
- 2 tbspsoy sauce
garnish
- 1 tspsesame oil(optional)
Equipment
wok or large skillet · bowl · large pot · colander · knife · cutting board
The method
Step by step
- 1
In a medium bowl, toss the sliced chicken with the marinade soy sauce and cornstarch until evenly coated. Set aside to marinate for at least 10 minutes.
About 5 min
Cook’s note: Slicing the chicken against the grain will make it more tender.
- 2
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente.
About 10 min
Cook’s note: You can prep the vegetables while the water comes to a boil and the pasta cooks.
- 3
Once cooked, drain the linguine well and set aside.
About 1 min
- 4
Heat half of the neutral cooking oil in a large wok or skillet over high heat. Add the sliced mushrooms, snow peas, and red bell pepper.
About 1 min
Cook’s note: Ensure the pan is very hot before adding the vegetables to get a good sear.
- 5
Stir-fry the vegetables for 3-4 minutes until they are crisp-tender. Transfer them to a clean bowl.
About 4 min
- 6
Add the remaining oil to the hot skillet. Add the marinated chicken in a single layer and cook for 2-3 minutes per side, until golden brown and cooked through.
About 5 min
Cook’s note: Avoid overcrowding the pan; cook the chicken in batches if necessary to ensure it sears rather than steams.
- 7
Add the minced garlic to the skillet and stir-fry for 30 seconds until fragrant. Pour in the chicken broth and sauce soy sauce, scraping up any browned bits from the bottom.
About 2 min
- 8
Return the cooked vegetables to the skillet, then add the cooked linguine and the scallions.
About 1 min
- 9
Toss everything together gently to coat in the sauce and heat through for 1-2 minutes. Stir in the optional sesame oil, divide among plates, and serve immediately.
About 2 min
Per serving
Nutrition
- Calories
- 600.9kcal
- Protein
- 52g
- Carbs
- 53.9g
- Fat
- 18.4g
- Fibre
- 3.9g
- Sugar
- 6.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat in a skillet over medium heat with a splash of water, or in the microwave until warmed through.
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