Chicken Pasta Stir Fry
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- Large pot
- Colander
- Chef's knife
- Large skillet
INGREDIENTS
- 2.2 pounds/1 kilogram chicken breast, cut into large cubes
- 3 bell peppers, any color, cut into strips
- 1 large onion, thinly sliced
- 9 ounces/250 grams white button mushrooms, sliced
- 1 pound/500 grams pasta, any shape
- 4 tablespoons olive oil, divided
- 2 tablespoons plum sauce
- 1 tablespoon teriyaki sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon sweet paprika
- ¼ teaspoon ground black pepper
- 1 tablespoon honey
- 2 tablespoon soy sauce
INSTRUCTIONS
- Bring a large pot filled with salted water to a boil. Add the pasta and cook for 9 minutes, or until just al dente. Drain and set aside.
- In a large mixing bowl, combine the chicken cubes with 1 tablespoon of olive oil, plum sauce, teriyaki sesame sauce, Toscana seasoning, paprika, salt, and black pepper. Mix thoroughly to coat the chicken evenly.
- Heat a large nonstick skillet or sauté pan over medium-high heat. Add the chicken and cook, stirring occasionally, until the pieces are golden brown and fully cooked through. Remove from the heat and set aside.
- In a wide 12-inch/32 cm Dutch oven or deep sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onion and cook until softened, about 4 minutes. Add the mushrooms and continue cooking for 5 minutes, stirring occasionally. Add the bell peppers and drizzle with honey. Stir well to coat the vegetables evenly.
- Return the cooked chicken to the pan with the vegetables. Stir to combine. Add the soy sauce and sweet roast sauce. Reduce the heat to medium and cook, uncovered, for 15 minutes, stirring occasionally. Remove from the heat and let the mixture rest, covered, for 5 minutes.
- To serve, divide the cooked pasta among plates or bowls. Spoon the chicken and vegetable mixture generously over the pasta. Serve warm, with extra sauce spooned on top if desired.
MY NOTES
FAQ
Can I substitute chicken breast with thighs in this chicken pasta stir fry?
Yes. In fact, boneless, skinless chicken thighs are often preferred by some cooks because they remain juicier and more tender during high-heat cooking. Thigh meat also has a richer flavor that pairs well with the sweet and savory sauces commonly used in stir-fry dishes. If using thighs, trim excess fat before cutting into bite-size pieces to ensure even cooking. The cook time may need to be increased slightly to account for the higher fat content, but the end result will be a flavorful and succulent chicken pasta stir fry.
How do I keep the chicken tender?
Start by cutting the meat into evenly sized pieces for uniform cooking. Marinating the chicken in a mixture that includes a bit of oil and an acidic component (such as vinegar or citrus juice) or enzymes (like pineapple or papaya) can help break down fibers and increase tenderness. Avoid overcooking—the chicken should be seared quickly over high heat until just done. Cooking in batches also helps maintain high pan temperature and prevents steaming. Letting the chicken rest briefly after cooking before adding it back to the stir fry allows juices to redistribute, resulting in more tender chicken.
What kind of pasta pairs best with this chicken pasta stir fry?
The best types for a chicken pasta stir fry are those that hold sauces well and maintain their texture under heat. Penne, fusilli, rotini, and farfalle are great choices because their shapes trap bits of sauce, vegetables, and chicken. Even spaghetti or linguine can work well, especially if you prefer a looser, noodle-like feel. Whole wheat or gluten-free pasta alternatives can also be used, though cook times may vary. Avoid overly delicate pastas like angel hair, which may break apart in a stir fry. Ideally, the pasta should be cooked just until al dente so it stays firm when mixed with the stir-fried components.
How to make this chicken pasta stir fry gluten-free
Begin by using certified gluten-free pasta, such as rice, corn, quinoa, or legume-based options. Check the labels carefully to avoid cross-contamination. Replace soy sauce with a gluten-free alternative like tamari or coconut aminos. Also ensure that any store-bought sauces like plum sauce or teriyaki are labeled gluten-free. Double-check seasoning blends such as Toscana or Italian seasoning, as some may contain hidden gluten from anti-caking agents. With a few mindful substitutions, you can prepare a chicken pasta stir fry that’s safe for gluten-sensitive individuals while still full of flavor and texture.
How far in advance can I prep the ingredients for chicken pasta stir fry?
You can prep most of the ingredients for a chicken pasta stir fry up to one day in advance. Cut the chicken and store it in the marinade in an airtight container in the refrigerator. Slice the vegetables and store them in separate containers to prevent moisture buildup and sogginess. Cook the pasta ahead of time and toss it with a little olive oil to prevent sticking; refrigerate it in a covered container. When ready to cook, bring the pasta and chicken to room temperature for 15–20 minutes.
Does this chicken pasta stir fry freeze well for meal prep?
Freezing may cause the pasta to become mushy and the vegetables to lose their texture. If you do choose to freeze it, undercook the pasta slightly and store the stir fry in airtight containers. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce and avoid drying out the chicken. For best quality, freeze in single-serving portions and consume within one month.
