Stir Fried Chicken Pasta

    2 hours 15 minutes

    Easy to make this is a stir fried chicken dish that includes ginger, mushrooms and spring onions which is combined with linguine to serve.

    373 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast halves, cut into thin strips
    • 5 teaspoons white sugar, divided
    • 3 tablespoons rice wine vinegar
    • 1/2 cup (125ml) soy sauce, divided
    • 1 1/4 cups (310ml) chicken stock
    • 1 cup (250ml) water
    • 1 tablespoon sesame oil
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons cornflour
    • 375g linguine pasta
    • 2 tablespoons vegetable oil, divided
    • 2 tablespoons grated fresh ginger root
    • 1 tablespoon crushed garlic
    • 250g fresh shiitake mushrooms, stemmed and sliced
    • 6 spring onions, sliced diagonally into 1cm pieces

    Preparation:45min  ›  Cook:30min  ›  Extra time:1hour marinating  ›  Ready in:2hours15min 

    1. In a medium non-reactive bowl combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
    2. In another medium bowl combine the chicken stock, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce.
    3. In a separate small bowl dissolve the cornflour with some of this mixture then slowly add to the chicken stock mixture, stirring well. Set aside.
    4. Cook the linguine according to packet directions, drain and set aside.
    5. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir fry for 4 to 5 minutes or until browned. Transfer this and all juices to a warm plate.
    6. Heat the remaining vegetable oil in the wok or saucepan over high heat. Add the ginger, garlic, mushrooms and spring onions then stir fry for 30 seconds.
    7. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken; about 2 minutes.
    8. Add the reserved pasta and toss gently coating everything well with the sauce.

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    Reviews in English (343)


    FOR JECCA: The missing ingredient is oyster sauce...took me awhile to figure it out, but after trial and error, I used abt 2 -3 tbs. and it did the trick. Made great restaurant lo mein, with a thick brown sauce just like you get in Chinese take out.  -  17 Feb 2008  (Review from Allrecipes USA and Canada)


    This is an incredibly customizable recipe with a nice, solid flavor whatever you add. I can't honestly give it four stars because I changed it so much, but the sauce flavor was fantastic, reminiscent of the lo mein at one of my favorite local Asian restaurants (I don't know what the other reviewers are on about. Maybe they're all eating at bad restaurants!). Some lo meins that I've had at restaurants have a bland, onion-y flavor I really don't like, but this one was much more to my tastes. I didn't add mushrooms, because I hate them, and instead chose to add some chopped broccoli, carrots, snow peas and water chestnuts and also used pre-packaged stir fry noodles instead of linguini (that seemed an odd pasta choice to me.) I used half the sugar, no water, and halved the chicken broth and corn starch because I had a feeling it would be too saucy. The amount of ginger in the original recipe was actually good and did not have to be altered. What I ended up with was just about perfect. Some odd ingredients listed (don't use linguini!), but overall an excellent flavor.  -  22 Dec 2004  (Review from Allrecipes USA and Canada)


    Great recipe says my wife, who usually doesn't favor Oriental noodles dishes. A couple comments about balancing flavors. All quantities in the recipe will be right if you use four 3-ounce packages of ramen noodles (any flavor okay because you will NOT use the flavoring packs, just the basic noodle blocks which only take three minutes to boiland separate). Chicken quantity should be 1-1/2 pounds. Suggest adding 1/2 small green pepper and 1/2 small red pepper in 3/4-inch dices along with other veggies to give flavor and slight crunchy texture to an otherwise soft dish. Use fresh ginger, never dried. Too bland? Add a teaspoon (or to taste) of Chinese or Thai hot red chili sauce when cooking veggies. Put chili sauce on the table for the more adventuruous. Stick with the liquid quantities listed in the recipe. Drain the cooked ramen noodles in a colander and then add to the wok; the sauce will be fully absorbed in the noodle mixture as it should be. Don't worry about making too much, leftovers will microwave great.  -  27 Jun 2006  (Review from Allrecipes USA and Canada)