Stir Fry Chicken Pasta Recipe

Prep ingredients

Slice the chicken into 1/4-inch strips. Trim and cut broccoli into bite-size florets. Slice the red bell pepper into thin strips, julienne the carrot, and thinly slice the onion. Mince the garlic, grate the ginger, and slice the scallions separating white and green parts if preferred.

Cook pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make sauce

In a bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon hoisin, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 cup chicken broth or reserved pasta water, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes (if using). In a small cup, mix 1 teaspoon cornstarch with 1 teaspoon water until smooth and set aside.

Cook chicken

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Add the sliced chicken in a single layer, season lightly with a pinch of salt and pepper, and stir-fry for 3–4 minutes until mostly cooked through with a bit of golden color. Remove chicken to a plate and set aside.

Cook vegetables

Return the pan to high heat and add the remaining 1 tablespoon vegetable oil. Add the white parts of the scallions, sliced onion, carrot, and bell pepper. Stir-fry 2 minutes. Add broccoli, garlic, and ginger and continue stir-frying 2–3 minutes until vegetables are bright and crisp-tender.

Combine

Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture and stir to combine. Let the sauce come to a simmer, then add the cornstarch slurry and stir constantly for 30–60 seconds until the sauce thickens and becomes glossy. If the sauce becomes too thick, add a splash of the reserved pasta water to reach desired consistency.

Add pasta & finish

Add the drained pasta to the wok or skillet. Toss thoroughly to coat the pasta with sauce and evenly distribute chicken and vegetables. Cook 1–2 minutes so everything heats through. Taste and adjust seasoning with a pinch more salt or soy sauce if needed. Stir in sliced green scallion tops and drizzle a touch more sesame oil if desired.

Divide the stir fry chicken pasta among 3–4 plates. Sprinkle with toasted sesame seeds and additional scallion if desired. Serve immediately.