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
• 1 1/2 tsp ginger, grated
• 1 tsp corn starch
• 1 cup chicken broth
• 1/3 cup soy sauce
• 1/4 cup honey

👨‍🍳 Instructions

1. 1Cook 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.
2. 2In a small bowl, whisk all of the ingredients for the sauce. Set aside.
3. 3Peel and clean vegetables. Slice or quarter mushrooms, cut broccoli into medium florets, cut carrot and red pepper into thin strands.
4. 4Slice the chicken into thin strips.
5. 5In 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. 6Saute vegetables with 2 Tbsp oil until tender.
7. 7Add butter, garlic and ginger mix and saute another minute.
8. 8Pour sauce into skillet, bring to a soft boil.
9. 9Add the pasta and the chicken to a skillet and mix.
10. 10Cook until sauce thickens and pasta heats.