Chicken and Vegetable Stir-Fry with Pasta
A one-skillet meal for any night of the week.
This stir-fry is made with boneless skinless chicken breast that’s marinated in a quick and easy homemade sauce.
The marinade has an Asian taste which adds wonderful flavor to the entire dish.
I especially like the whole wheat spaghetti pasta in this stir-fry because it adds a light, yet hearty texture to the dish.
Every stir-fry needs a little crunch to it and this one has just that…with lightly cooked Chinese pea pods and whole cashews.
The combination of flavors is really good…there’s a little spice with the hot peppers, a savory taste from garlic, the freshness of cilantro and the delicious marinade with a soy sauce base.
Serve this one-skillet meat for a light dinner any night of the week.
Here are more Asian inspired recipes you may like “Baby Bok Choy with Garlic and Ginger“, “Pan-Fried Pork Chinese Dumplings with Dipping Sauce” and “Shrimp and Fried Rice“.
Let’s check out the ingredients.
For the Marinade – soy sauce, fish oil, sesame seed oil, Serrano pepper and garlic
For the Pasta – whole wheat spaghetti pasta, water and salt
For the Stir Fry – marinade, boneless skinless chicken breasts, olive oil, red bell pepper, carrots, Chinese pea pods, baby bok choy, green onions and whole wheat spaghetti; cooked al-dente (firmly)
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
For the Marinade:
Dice the garlic.
In a medium size bowl, add soy sauce, sesame oil, fish sauce and garlic.
Dice the Serrano pepper (if you prefer less heat, remove the seeds).
Add the Serrano pepper to the marinade. Set aside.
Cut the chicken into thin slices.
Add the chicken to the marinade.
Mix together so the chicken is coated in the marinade.
Let the chicken marinate for at least 30 minutes if you have the time.
For the Stir Fry:
For the Vegetables – Chop the baby bok choy into fairly large pieces.
Cut the tips off of each end of the Chinese pea pods.
Slice the carrots with a diagonal cut (about ½ inch thick).
Cut the green onions into large pieces making about 5 or 6 cuts on each green onion (include the green tops as well).
Cut the red bell pepper into very thin strips.
Set aside the vegetables for just a moment while cooking the pasta.
For the Pasta – To a medium size saucepan, add water and salt.
Bring the water to a boil and add the pasta. Stir.
Let cook while stirring occasionally until the pasta is al dente (according to package instructions).
Then drain the pasta (don’t rinse).
Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.
Cooking the Vegetables – While the pasta is cooking, heat a large skillet on medium heat and add olive oil.
Add the carrots, green onions, and red bell pepper to the skillet and stir.
Next, add the chicken and all of the marinade to the skillet with the vegetables.
Stir the vegetables and chicken together.
Next,
…add the bok choy and Chinese pea pods.
Continue stirring until the chicken is thoroughly cooked (about 8 to 10 minutes).
About the same time that the pasta is done cooking, the stir-fry should be about done cooking.
To the serving plates, add warm pasta and top with the warm stir-fry.
For Garnish – Garnish with cashews and cilantro.
Add a couple dashes of soy sauce if you like and serve while warm.
Thank you so much for stopping by CCC!
More Recipes with Pasta and Vegetables You May Like:
Browned Butter and Lemon Pasta with Bacon and Asparagus
Mexican Fideo Pasta with Vegetables
Smoked Sausage and Vegetable One-Skillet Meal
Eggplant Supper Soup with Vegetables and Pasta
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Ingredients
For the Marinade:
- 3/4 cup soy sauce
- 4 dashes sesame seed oil
- 2 teaspoons fish sauce
- 1 whole Serrano pepper stem and seeds removed, diced
- 2 cloves garlic peeled and diced
For the Pasta:
- 2 servings whole wheat spaghetti
- Water for boiling the pasta
- 2 teaspoons salt for boiling the pasta
For the Stir Fry:
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts cut into thin slices
- 20 whole Chinese pea pods stems cut off
- 1/2 of a red bell pepper stem and seeds removed, cut into very thin strips
- 2 whole baby bok choy coarsely chopped in large pieces
- 1/2 cup sliced carrots slices cut diagonally 1/2 inch thick
- 2 green onions each onion (including the green tops) cut into 5 to 6 pieces
- firmly cooked (al dente) whole wheat spaghetti pasta
For Garnish:
- 1/4 cup (heaping) whole cashews
- 1/4 cup chopped cilantro
Instructions
For the Marinade:
- In a medium size bowl, add soy sauce, sesame oil, fish sauce, garlic and serrano pepper. Stir together.
- To the marinade, add the chicken. Let the chicken marinate for at least 30 minutes if you have the time.
For the Pasta:
- To a medium size saucepan, add water and salt. Bring the water to a boil and add the pasta. Stir.
- Let cook while stirring occasionally until the pasta is al dente (according to package instructions).
- Then drain the pasta (don't rinse).
- Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.
For the Stir-Fry (start this while the pasta is cooking):
- Heat a large skillet on medium heat and add olive oil.
- To the pan, add carrots, green onions, and red bell pepper. Stir.
- To the pan, add the chicken and all of the marinade. Stir the veggies and chicken together.
- Add the bok choy and Chinese pea pods. Continue stirring until the chicken is thoroughly cooked (about 8 to 10 minutes).
- About the same time that the pasta is done cooking, the stir-fry should be about done cooking.
- To the serving plates, add warm pasta and top with the warm stir-fry.
For Garnish:
- Garnish with cashews and cilantro.
- Add a couple dashes of soy sauce if you like and serve while warm.
Notes
TIP:
- Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.
