Chicken and Vegetable Stir-Fry with Pasta
A chicken and vegetable stir-fry that’s an easy 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 marinade.
The marinade has a soy sauce base which adds a wonderful flavor to the entire dish.
I especially like how the whole wheat spaghetti pasta in this stir-fry adds a light, yet hearty texture to the dish.
About the Recipe
And since every stir-fry needs a little crunch, this one has lightly cooked Chinese pea pods and whole cashews.
The combination of flavors are so good.
There’s a little spice with the hot peppers, a savory taste from garlic, and cilantro for freshness.
Serve this one-skillet meal for a light dinner any night of the week.
Let’s check out the ingredients.
Marinade – soy sauce, fish oil, sesame seed oil, Serrano pepper and garlic
Pasta – whole wheat spaghetti pasta, water and salt
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)
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
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.
Chicken:
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.
Baby Bok Choy:
Chop the baby bok choy into fairly large pieces.
Chinese Pea Pods:
Cut the tips off of each end of the Chinese pea pods.
Green Onion, Carrots and Red Bell Peppers:
Slice the carrots with a diagonal cut (about 1/2-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.
Pasta:
To a medium size saucepan, add water and bring it to a boil.
To the boiling water, add salt.
Then to the pot, 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.
Cook Vegetables and Chicken:
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.
Serve:
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 warm.
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Chicken and Vegetable Stir-Fry with Pasta
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 Whole Wheat Spaghetti Pasta:
- 2 servings uncooked (dry) 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 the Toppings:
- 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 Whole Wheat Spaghetti Pasta:
- To a medium size saucepan, add water and bring it to a boil. To the boiling water, add salt.To the pot, add pasta and 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 Toppings:
- Top with cashews and cilantro.
- Add a couple dashes of soy sauce if you like and serve 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.Asian Inspired Recipes
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“.
Recipes with Pasta and Vegetables
More Recipes with Pasta and Vegetables You May Like:
Browned Butter and Lemon Pasta with Bacon and Asparagus
Mexican Fideo Pasta with Vegetables
