Coupon Clipping Cook

Chicken Cashew Stir Fry with Whole Wheat Pasta

Recently, when I went to the grocery store I spotted a package of super cute baby bok choy in the produce department.

The price was right so I bought it and the first thing I just had to make was a stir fry.

I used whole wheat spaghetti in this recipe which compliments the veggies and chicken.

The marinade is easy to make and includes a Serrano pepper and garlic which gives the entire dish such a great taste.

This stir fry is so delicious and it’s also quick, easy and healthy!

Feel free to substitute the veggies and meat for others that you may like.  It’s a great way to use up extra vegetables in your refrigerator too!

Let’s check out the ingredients.

Whole wheat spaghetti, soy sauce, garlic, fish sauce, sesame seed oil, baby bok choy, chinese pea pods, jalapenos, carrots, cashews, cilantro, red bell pepper and of course the star of the show, boneless skinless chicken breast

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 the 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 breasts into thin slices.

Add the chicken to the marinade.

Let the chicken marinate for at least 30 minutes if you have the time.

For the Stir Fry:

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 sections as well).

Cut the red bell pepper into very thin strips.

Set aside the vegetables for just a moment while you boil water for the pasta.

Add the pasta to the boiling water.

While the pasta is cooking, heat a large skillet on medium heat and add the olive oil.

Add the carrots, green onions, and red bell pepper to the skillet and stir them into the olive oil.

Next, add the chicken and all of the marinade to the skillet with the veggies.

Stir the veggies and chicken together.

Add the bok choy and Chinese pea pods.

Continue stirring until the chicken is thoroughly cooked.

About the same time that the chicken stir fry is done cooking, the pasta should be ready.

Drain the pasta and serve with the stir fry ingredients.

Top with the cashews and cilantro.  Add a couple dashes of soy sauce if you like.

Enjoy!

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Print Recipe

Chicken Cashew Stir Fry with Whole Wheat Pasta

A wonderful combination of flavors and textures.

Course Lunch, Main Course
Cuisine American, Chinese
Keyword Stir-Fry, Vegetables and Noodles, Whole Wheat Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

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:

  1. In a medium size bowl, add soy sauce, sesame oil, fish sauce, garlic and serrano pepper.  Stir together.

  2. To the marinade, add the chicken.  Let the chicken marinate for at least 30 minutes if you have the time.

For the Pasta:

  1. To a medium size saucepan, add water and salt.  Bring the water to a boil and add the pasta.  Stir.

  2. Let cook while stirring occasionally until the pasta is al dente (according to package instructions).

  3. Then drain the pasta (don't rinse).  

  4. 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):

  1. Heat a large skillet on medium heat and add olive oil. 

  2. To the pan, add carrots, green onions, and red bell pepper.  Stir.  

  3. To the pan, add the chicken and all of the marinade.  Stir the veggies and chicken together. 

  4. Add the bok choy and Chinese pea pods. Continue stirring until the chicken is thoroughly cooked (about 8 to 10 minutes).

  5. About the same time that the pasta is done cooking, the stir-fry should be about done cooking.

  6. To the serving plates, add warm pasta and top with the warm stir-fry.

  7. Garnish with cashews and cilantro. 

  8. Add a couple dashes of soy sauce if you like and serve while warm.

Recipe Notes

TIP

  1. 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.

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