Chicken Stir Fry
This Chicken Stir Fry is loaded with fresh garden vegetables. The chicken and vegetables are stir-fried and served over pasta for a healthy and easy dinner.
Servings: 4
Calories: 424kcal
Ingredients
- 1 pkg. linguine pasta
- 1 lb. boneless skinless chicken breasts cubed or sliced
- 1 onion sliced thin
- 2 c. broccoli florets
- 4 carrots sliced
- 1 zucchini medium-sized, sliced
- 1 squash medium-sized, sliced
- 1/2 c. mushrooms sliced (optional)
- 2 Tbsp. oil
- 1-2 c. Yoshida's sauce (can be found by the BBQ sauces in your grocery store)
- red pepper flakes or Sriracha sauce to taste
Instructions
- Cook linguine to al dente according to package instructions.
- In the meantime, put a little Yoshida's sauce into a large wok or skillet and saute chicken until cooked through. Remove chicken from skillet and set aside.
- Wipe pan clean and return to burner. Add oil and onions to skillet and saute until they become soft and transparent. Add remaining vegetables to skillet and saute until crisp-tender.
- When the vegetables are cooked, add linguini noodles, chicken and about 1-2 c. of Yoshida's sauce to the skillet (if your skillet isn't large enough to fit everything combined, you can put it all in the pot that you boiled the linguini in).
- Toss until all the noodles are covered in sauce (adding more sauce if you would like). Let it sit in the skillet on medium-low heat for about 5 minutes to allow flavors to combine.
- Serve immediately. Add red pepper flakes or Srircha if you want to make it spicy!
Nutrition
Calories: 424kcal | Carbohydrates: 50g | Protein: 35g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 2494mg | Potassium: 2044mg | Fiber: 10g | Sugar: 20g | Vitamin A: 30990IU | Vitamin C: 161.3mg | Calcium: 200mg | Iron: 4.2mg