DinnerMain Course

Chicken Stir-Fry With Linguine

Name: Chicken Stir-Fry With Linguine
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: asian_fusion
Ingredients: 500 g boneless, skinless chicken breast thinly sliced; 3 tbsp soy sauce; 2 tsp cornstarch; 225 g linguine; 3 tbsp neutral cooking oil; 225 g cremini mushroom sliced; 170 g snow pea; 1 pcs red bell pepper thinly sliced; 2 pcs scallion cut into 2-inch pieces; 2 clove garlic minced; 240 ml chicken broth; 2 tbsp soy sauce; 1 tsp sesame oil (optional)

A quick and satisfying weeknight meal that combines Italian-style pasta with the savory flavors of an Asian stir-fry. Tender chicken and crisp vegetables are tossed in a simple soy-based sauce for a complete dinner in one pan.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 601 kcal

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gboneless, skinless chicken breast, thinly sliced
225 glinguine
3 tbspneutral cooking oil
225 gcremini mushroom, sliced
170 gsnow pea
1 pcsred bell pepper, thinly sliced
2 pcsscallion, cut into 2-inch pieces
2 clovegarlic, minced

marinade

3 tbspsoy sauce
2 tspcornstarch

sauce

240 mlchicken broth
2 tbspsoy sauce

garnish

1 tspsesame oil(optional)

Equipment

wok or large skillet · bowl · large pot · colander · knife · cutting board

The method

Step by step

1
In a medium bowl, toss the sliced chicken with the marinade soy sauce and cornstarch until evenly coated. Set aside to marinate for at least 10 minutes.
About 5 min
Cook’s note: Slicing the chicken against the grain will make it more tender.
2
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente.
About 10 min
Cook’s note: You can prep the vegetables while the water comes to a boil and the pasta cooks.
3
Once cooked, drain the linguine well and set aside.
About 1 min
4
Heat half of the neutral cooking oil in a large wok or skillet over high heat. Add the sliced mushrooms, snow peas, and red bell pepper.
About 1 min
Cook’s note: Ensure the pan is very hot before adding the vegetables to get a good sear.
5
Stir-fry the vegetables for 3-4 minutes until they are crisp-tender. Transfer them to a clean bowl.
About 4 min
6
Add the remaining oil to the hot skillet. Add the marinated chicken in a single layer and cook for 2-3 minutes per side, until golden brown and cooked through.
About 5 min
Cook’s note: Avoid overcrowding the pan; cook the chicken in batches if necessary to ensure it sears rather than steams.
7
Add the minced garlic to the skillet and stir-fry for 30 seconds until fragrant. Pour in the chicken broth and sauce soy sauce, scraping up any browned bits from the bottom.
About 2 min
8
Return the cooked vegetables to the skillet, then add the cooked linguine and the scallions.
About 1 min
9
Toss everything together gently to coat in the sauce and heat through for 1-2 minutes. Stir in the optional sesame oil, divide among plates, and serve immediately.
About 2 min

Per serving

Nutrition

72%Score

Calories: 600.9kcal
Protein: 52g
Carbs: 53.9g
Fat: 18.4g
Fibre: 3.9g
Sugar: 6.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat in a skillet over medium heat with a splash of water, or in the microwave until warmed through.