Bow Ties with Asian Chicken
Savor the perfect fusion of flavors with this Bow Ties with Asian Chicken recipe, a quick and vibrant meal that will elevate your weeknight dinners. Tender bow tie pasta mingles with juicy, stir-fried chicken and a medley of colorful vegetables like red bell peppers, broccoli, and carrots, all coated in a luscious homemade sauce made from soy sauce, hoisin, ginger, and sesame oil. This dish balances sweet and savory with notes of honey and rice vinegar, creating a mouthwatering harmony of classic Asian-inspired flavors. Garnished with green onions and toasted sesame seeds for a final touch of crunch and freshness, this recipe is ready in just 35 minutes and serves as the perfect one-pan dinner for four. Whether you're craving something hearty, healthy, or easy to prepare, this dish checks all the boxes while bringing excitement to your table.
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Recipe Information
Ingredients
- 12 ounces bow tie pasta (farfalle)
- 1 pound boneless, skinless chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 2 green onions, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds, toasted
Instructions
Cook the bow tie pasta according to package instructions until al dente. Drain and set aside.
Slice the chicken breast into thin strips.
In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, honey, rice vinegar, grated ginger, and minced garlic to make the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 5-7 minutes, or until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil and add the red bell pepper, broccoli, and carrots. Stir-fry the vegetables for 5 minutes, or until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to coat evenly.
Add the cooked pasta to the skillet and gently toss everything together until well combined and heated through.
Garnish with sliced green onions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 11.1 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
