A quick and colorful dish combines tender chicken, fresh mixed vegetables, and perfectly cooked pasta for a satisfying meal. It’s a simple, flavorful way to enjoy a homemade dinner any night of the week.
Prep Time15 min
Cook Time15 min
Total Time30 min
Difficulty
Medium
Kitchen Tips
Use high heat when stir-frying to keep the vegetables crisp and vibrant.
Cook the pasta al dente so it doesn’t become mushy when mixed with the other ingredients.
Marinate the chicken briefly with soy sauce or your favorite seasoning to boost flavor before cooking.
Ingredients
0/18
Ingredient Image
Why This Dish Is So Satisfying
A perfect blend of flavors and textures, combining tender chicken, crisp vegetables, and perfectly cooked pasta. It’s quick to make, making it ideal for busy weeknights. Plus, it offers a balanced meal with protein, veggies, and carbs all in one pan.
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 under cold water to stop it from cooking further.
Step 2
Heat some oil in a big pan, then sauté the garlic and onion for a minute or two until they start to soften.
Step 3
Add the chicken strips and cook them until they turn white all over, about 5 to 7 minutes. Season with salt, chili flakes, cumin powder, and pepper.
Step 4
Toss in the carrot, capsicum, and cabbage, and stir-fry everything for another minute or two.
Step 5
Add the cooked pasta to the pan along with vinegar, soy sauce, and chili sauce. Give it a good mix so all the flavors come together.
Step 6
Serve it up hot, topped with fresh coriander leaves for a nice touch.
358
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Recommendations
Serve this dish hot straight from the pan for the best taste and texture. It pairs well with a light green salad or a simple miso soup to complement the meal without overpowering it.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or broth to keep the pasta from drying out. Avoid freezing, as it may change the texture of the vegetables and pasta.
Frequently Asked Questions
What type of pasta works best for this recipe?
Mixed small to medium pasta shapes like penny, rigatoni, or elbow pasta work well.
How do I prevent the pasta from getting mushy?
Cook the pasta until about 90% done, then drain and rinse under cold water to stop further cooking.
Can I use chicken breast or thigh for this dish?
Yes, either chicken breast or thigh cut into strips will work well.
What vegetables can I substitute if I don’t have capsicum or cabbage?
You can use bell peppers, zucchini, broccoli, or snap peas as alternatives.
Is this dish spicy?
It has a mild to moderate spice level from chili flakes and chili sauce, but you can adjust according to your taste.
Can I make this recipe vegetarian?
Yes, simply omit the chicken and add extra vegetables or tofu for protein.
What is the purpose of adding vinegar in the sauce?
Vinegar adds a tangy flavor that balances the soy and chili sauces.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days and reheat thoroughly before eating.
This simple and flavorful burger combines ground chicken with hearty chickpeas for a healthy twist on a classic favorite. Perfect for a quick weeknigh...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
