THE RECIPE JOURNAL · Main Course
Pasta with Stir-Fried Chicken and Vegetables
This quick and tasty dish combines tender chicken with colorful vegetables for a wholesome meal. Perfect for busy weeknights, it’s easy to make and full of flavor that everyone will enjoy.
FROM THE KITCHEN • Pasta with Stir-Fried Chicken and Vegetables
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
RECIPE VIDEO
Watch how it's made
01
Step 1
Bring a large pot of salted water to a boil, then add a little oil and the mixed pasta. Cook it until it’s almost done, about 90%, then drain and rinse with cold water to stop it from cooking further.
02
Step 2
Heat some oil in a big pan and sauté the garlic and onion for a minute or two until fragrant.
03
Step 3
Toss in the chicken strips and cook them until they turn white and are mostly cooked through, about 5 to 7 minutes. Season with salt, chili flakes, cumin powder, and pepper.
04
Step 4
Add the carrot, capsicum, and cabbage to the pan, and stir-fry everything for a minute or two, keeping it moving so the veggies stay crisp.
05
Step 5
Throw the cooked pasta into the pan along with vinegar, soy sauce, and chili sauce. Give everything a good toss to combine all the flavors.
06
Step 6
Serve it up hot, sprinkled with fresh coriander leaves for a bright finish.
Why you’ll love it
This dish is a perfect balance of protein, veggies, and carbs, making it both satisfying and nutritious. The quick stir-fry method keeps the chicken tender and the vegetables crisp, offering a fresh and flavorful meal in under 30 minutes.
How to serve
Serve with a sprinkle of grated Parmesan or a dash of chili flakes for extra flavor. A side of garlic bread or a light green salad pairs well to complete the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the chicken tender and the vegetables crisp. Avoid overcooking when reheating.
