Pasta la Vista, Broccoli!

Stir-Fried Chicken and Broccoli with Whole Wheat Spaghetti in a Soy-Ginger Glaze

30 minutes
Serves 4
DinnerChineseDairy-free
Herb's take

We’re taking a wok on the wild side with this Italian-Asian mashup: juicy chicken and crisp broccoli tumbled with whole wheat pasta in a ginger-soy sauce. If you’ve always wondered why your stir-fries sometimes go soggy, you’ll love the technique tweaks in this dinner.

Equipment needed
  • Wok or large nonstick skillet

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti until al dente, about 9 minutes. Drain and reserve 1/4 cup of the pasta water.
  2. 02
    While the pasta cooks, combine soy sauce, cornstarch, and rice vinegar in a small bowl. Whisk until no lumps remain.
  3. 03
    Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over high heat. Add the broccoli and stir-fry for 2–3 minutes until bright green and just tender. Transfer broccoli to a plate.
  4. 04
    Add the remaining 1 tablespoon neutral oil to the pan. Add the sliced chicken in a single layer. Cook without stirring for 2 minutes, then stir-fry until just cooked through, 2–3 minutes more. Remove chicken to the plate with broccoli.
  5. 05
    Reduce heat to medium. Add the ginger and garlic. Stir-fry for 30 seconds until fragrant.
  6. 06
    Return the chicken and broccoli to the pan. Pour in the soy sauce mixture and toss to coat. Cook until the sauce thickens and glazes, about 1 minute.
  7. 07
    Add the drained pasta and reserved pasta water. Toss briskly until everything is glossy and coated, 1–2 minutes.
  8. 08
    Drizzle with toasted sesame oil and toss again. Scatter sliced scallions over the top before serving. Season with salt and pepper if needed.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.