Thai-inspired Chicken and Veggie Stir-fry with Linguini

Thai-inspired Chicken and Veggie Stir-fry with Linguini

  • Servings: 4
  • Difficulty: easy
  • Print


Noodles are very popular in most if not all of the Asian cuisines so this dish isn’t all that unusual were it not that I am using linguini, an Italian pasta.



  • Thai marinade
    • 3 chicken breasts sliced (approximately 1 – 1 1/2 lbs)
    • 1/4 cup soy sauce
    • 1 tsp organic cane sugar
    • 2-3 Tbsp galangal sliced (lesser galangal used here)
    • 1 stalk lemongrass cut into batonnets (1/4 inch x 1/4 inch x 2 1/2-3 inch)
    • 1 double-lobed kaffir lime leaf
    • 2 cloves garlic sliced
  • 3 Tbsp peanut oil (not shown)
  • 1 red bell pepper sliced into batonnets (1/4 inch x 1/4 inch x 2 1/2-3 inch)
  • 1-2 large carrots, peeled and sliced into batonnets
  • 1 medium red onion sliced
  • 1 lb white button mushrooms sliced
  • 1 lb baby squash halved
  • 1/2 cup roasted, unsalted cashews
  • Stir-fry sauce
    • 1/2 cup chicken stock
      • Reserve 2 Tbsp chicken stock or water (for cornstarch slurry)
    • 1-2 tsp corn starch
    • 2 cloves garlic sliced
  • Linguini
    • 1 lb fresh or dried pasta ( if you choose to use dried pasta add more time to overall cooking time)
  •  Garnish
    • Chiffonade of fresh Thai basil if desired
    • Sliced green jalapeno or green Thai pepper if desired



  • Marinade chicken:
    • In a one-gallon resealable plastic bag mix soy sauce and sugar until sugar has completely dissolved
    • Add galangal, lemongrass, kaffir lime, garlic, and sliced chicken; mix well
    • Seal well and refrigerate at least 4 hours
  • Clean, wash and cut veggies and garlic
  • Mix 2 Tbsp chicken stock and corn starch into slurry; set aside
  • Bring a pot of salted water to boil (to cook pasta).  Make sure it’s large enough to accommodate the amount of pasta you end up using.


This is the tricky part and mainly because of the pasta.  Whether you use fresh pasta or dried, plan on cooking the pasta per the producer’s cooking instructions to coincide with finishing the stir-fry.  Fresh pasta takes around 3-4 minutes to cook and dried pasta 11-13 minutes.

  • Stir-fry:
    • Strain marinaded chicken; set aside
    • Heat a large wok or large skillet on medium-high to high; add peanut oil
    • Add chicken slices; stir frequently; cook 5-7 minutes
    • Remove cooked chicken from wok or skillet.
    • Add sliced garlic and veggies; stir frequently, cook 2 minutes
    • Add chicken stock, garlic, and cornstarch slurry; stir well
    • Return cooked chicken to wok; cover and cook 3-5 minutes
  • Add the cooked pasta and mix well with the chicken, veggies, and sauce in the wok.
    • You should have plenty of liquid in the wok but if you do not, add a ladle of the pasta water to the wok.


Thai-inspired Chicken and Veggie Stir-fry with Linguini


2 Comments Add yours

    1. Thanks for checking out my blog and your comment! This is one of my favorite stir-fry dishes to make for myself…friends love it too!

      Liked by 1 person

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