Vegetable Chicken Stir Fry

Ingredients

• 227 g (8 oz)linguine pasta (or spaghetti)
• 5 ml (1 tsp)canola oil
• 454 g (1 lb)chicken thighs, cut into strips
• 1 largecarrot, cut into thin strands
• 340 g (12 oz)mushrooms, sliced or quartered
• 225 ml (1 1/2 cups)medium broccoli florets
• 1/2red pepper, cut into thin strands
• 45 ml (3 Tbsp)oil
• to tastesalt and pepper
• 2 Tbspunsalted butter
• 3garlic cloves, grated
• 1 1/2 tspginger, grated
• 1 tspcornflour
• 240 ml (1 cup)chicken stock
• 80 ml (1/3 cup)soy sauce
• 60 ml (1/4 cup)honey

Instructions

1. 1

   Cook the pasta

   Cook the linguine al dente according to the packet instructions, adding 1 tsp of oil and a dash of salt to the cooking water. Drain it, return it to the pan and cover to keep warm.

2. 2

   Mix the sauce

   Whisk the sauce ingredients together in a small bowl, then set the mixture aside.

3. 3

   Prepare the vegetables

   Peel and clean the vegetables. Slice or quarter the mushrooms, cut the broccoli into medium florets, and slice the carrot and red pepper into thin strands.

4. 4

   Slice the chicken

   Cut the chicken into thin strips.

5. 5

   Cook the chicken

   Heat 1 Tbsp oil in a large skillet over medium-high heat. When hot, add the chicken and sauté until fully cooked. Season lightly with salt and pepper, stir, then take the chicken out of the skillet.

6. 6

   Sauté the vegetables

   Add the vegetables and the remaining 2 Tbsp oil to the skillet. Sauté until tender.

7. 7

   Add aromatics

   Stir in the butter, garlic and ginger, and sauté for another minute.

8. 8

   Bring sauce to boil

   Pour the sauce into the skillet and bring it to a gentle boil.

9. 9

   Combine everything

   Add the pasta and chicken to the skillet and mix them with the sauce and vegetables.

10. 10

    Thicken the sauce

    Cook until the sauce thickens and the pasta is hot.

What is vegetable chicken stir-fry?

Stir-frying is a quick cooking approach associated with East Asian cuisines, while this recipe is an American-style pasta supper with Japanese-inspired sauce flavours. Linguine, chicken and mixed vegetables are combined in a glossy, sweet-savoury coating.

The combination works because the pasta makes the dish filling, while the chicken and vegetables bring contrasting textures. The sauce links them with soy, honey, garlic and ginger.

Nutrition and macros by portion

The nutrition label shows one serving as written: 398 calories, 23g protein, 46g carbs, 13g fat.

The pasta and honey contribute most of the carbohydrates, while the chicken supplies much of the protein. Oil, butter and chicken thighs account for much of the fat. To balance the plate, serve a smaller helping with extra non-starchy vegetables or salad.

Choosing the ingredients

Pasta: Linguine or spaghetti both work; cook it just to al dente so it can finish heating in the skillet without turning soft.

Chicken: Thigh meat stays tender through the quick sauté. Cut it into similarly sized strips so it cooks evenly.

Vegetables: Thin strands of carrot and pepper cook quickly, while medium broccoli florets and sliced or quartered mushrooms provide more substantial bites.

Get the sauce ready

Sauce base: Whisk the cornflour thoroughly with the stock, soy sauce and honey so it is evenly distributed before it goes into the hot skillet.

Aromatics: The method adds butter, garlic and ginger to the vegetables before the sauce. Keep this brief—one minute is enough to release their fragrance without letting the garlic catch.

Cook in stages

Chicken first: Sear the strips over medium-high heat and remove them once fully cooked. This keeps them from sitting in the pan while the vegetables cook.

Vegetables next: Give them space and sauté until tender, then return the chicken with the pasta at the end. The sauce should reach a gentle boil before everything is mixed together.

Look for the right finish

Pasta: Al dente linguine should still have a slight bite before it goes into the skillet. It will warm through as it takes on the sauce.

Sauce: Cook the combined mixture until the coating thickens and the pasta is hot. Stir to distribute the sauce rather than letting the pasta sit in one spot.

Serve it while hot

This dish has pasta, chicken and several vegetables in the same bowl, so it can be served on its own. For a lighter-feeling plate, pair a smaller portion with extra plain vegetables or a crisp salad.

Bring it to the table soon after the sauce thickens, while the noodles are warm and glossy.

Recipe notes & tips

• Prepare and cut all the vegetables before heating the skillet, as the cooking moves quickly.
• Use a large skillet so the vegetables can sauté rather than crowd together.
• Keep the pasta covered after draining so it stays warm while you finish the stir-fry.
• Whisk the sauce again just before adding it if the cornflour has settled.
• Cut the chicken strips to a similar thickness for more even cooking.
• Taste the finished dish before adding extra salt, as soy sauce already brings saltiness.

Variations

• Use spaghetti: Swap it for the linguine while keeping the cooking method the same.
• Change the vegetables: Use other quick-cooking vegetables in place of the listed mixture.
• Adjust the sweetness: Use less honey for a less sweet sauce.
• Add heat: Stir chilli flakes into the sauce for a spicier finish.
• Make it gluten-free: Use gluten-free pasta and a suitable gluten-free soy sauce.

Common mistakes to avoid

• Crowding the skillet: The vegetables may steam instead of sautéing; use a large pan and avoid piling them up.
• Overcooking the pasta: It continues to heat in the skillet; drain it when just al dente.
• Uneven chicken strips: Pieces cook at different rates; cut them to a similar thickness.
• Skipping the sauce whisk: Cornflour can clump or settle; whisk the mixture well before pouring it in.
• Leaving the garlic too long: It can catch in the hot pan; sauté the aromatics for only the stated minute.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a skillet over medium heat, stirring until piping hot; add a small splash of stock or water if the sauce has thickened too much.

Frequently asked questions