Chicken and Pasta Stir Fry
Elevate your weeknight dinners with this flavorful Chicken and Pasta Stir Fry, a vibrant medley of tender chicken strips, perfectly cooked spaghetti, and crisp-tender vegetables like julienned carrots, bell peppers, and broccoli florets. Tossed in a savory, umami-rich sauce made from soy sauce, oyster sauce, and sesame oil, this quick and easy stir fry comes together in just 35 minutes, perfect for busy days. The garlic-infused base and silky cornstarch-thickened sauce create a harmonious coating that clings to every bite of pasta and veggies. Garnished with fresh scallions for a burst of brightness, this versatile dish is a satisfying, one-pan wonder packed with protein, vibrant colors, and big flavors. Whether you're craving a healthier takeout alternative or a crowd-pleasing family meal, this chicken stir fry with pasta delivers on all fronts.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 8 oz spaghetti or thin pasta
- 1 large (julienned) carrot
- 1 large (sliced) bell pepper
- 2 cups broccoli florets
- 3 cloves (minced) garlic
- 0.25 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 0.25 cup water
- 2 stalks (chopped) scallions
- to taste salt
- to taste black pepper
Instructions
Cook the pasta according to the package instructions. Drain and set aside.
Slice the chicken breasts into thin strips and season with a pinch of salt and black pepper.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 5-7 minutes until golden brown and cooked through. Remove and set aside.
Add another tablespoon of vegetable oil to the skillet. Stir-fry the garlic for 30 seconds until fragrant.
Add the carrot, bell pepper, and broccoli florets to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and toss with the vegetables.
Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly and allow the sauce to thicken, about 1-2 minutes.
Add the cooked pasta to the skillet and toss everything together until combined and heated through.
Garnish with chopped scallions and serve immediately.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 24.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 6436 mg | 280% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 11.7 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1680 mg | 36% | |
*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.
