Teriyaki Linguine with Chicken
Elevate your weeknight dinner game with this Teriyaki Linguine with Chicken recipe—a flavorful fusion that combines tender linguine and juicy stir-fried chicken in a rich, savory teriyaki sauce. Enhanced with fresh, colorful vegetables like broccoli, julienned carrots, and red bell peppers, this dish offers a satisfying balance of hearty pasta and crisp veggies. Aromatic ginger and garlic add depth, while a splash of soy and sesame oil brings an irresistible umami touch. Garnished with toasted sesame seeds and vibrant green onions, this quick and easy one-pan meal is perfect for busy nights, coming together in just 35 minutes. Treat your taste buds to this irresistible Asian-inspired pasta dish that’s both family-friendly and packed with bold flavors!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 1 lb chicken breast (boneless, skinless)
- 1 cup teriyaki sauce
- 2 tbsp soy sauce
- 2 cloves garlic (minced)
- 1 tsp ginger (grated)
- 2 tbsp olive oil
- 1 tsp sesame oil
- 4 stalks green onions (sliced)
- 2 tsp sesame seeds (toasted)
- 1 medium carrot (julienned)
- 1 medium red bell pepper (sliced)
- 2 cups broccoli florets
- 2 tsp cornstarch
- 2 tbsp water
Instructions
Cook the linguine according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, thinly slice the chicken breast into bite-sized strips.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the sesame oil. Sauté the minced garlic, grated ginger, julienned carrot, red bell pepper slices, and broccoli florets for 3-4 minutes until tender-crisp.
In a small bowl, mix the cornstarch and water to create a slurry. Set aside.
Reduce the heat to medium. Add the teriyaki sauce and soy sauce to the skillet with the vegetables. Stir well to combine.
Gradually stir in the cornstarch slurry to thicken the sauce. Cook for 1-2 minutes, stirring frequently, until the sauce has thickened.
Return the cooked chicken to the skillet and toss to coat it in the sauce.
Add the cooked linguine to the skillet and gently toss to combine everything evenly.
Garnish with sliced green onions and toasted sesame seeds before serving.
Serve hot and enjoy your Teriyaki Linguine with Chicken!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 3138 mg | 136% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 13.4 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 639 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.
