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Stir-Fried Chicken Pasta with Vegetables and Teriyaki Sauce finished dish

Stir-Fried Chicken Pasta with Vegetables and Teriyaki Sauce

Recipe card for Stir-Fried Chicken Pasta with Vegetables and Teriyaki Sauce.
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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 3 tablespoons vegetable oil divided
  • 1 onion sliced
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • 1 large carrot julienned
  • 1/2 medium cabbage shredded
  • 400 g chicken fillet sliced into thin strips
  • 1 tablespoon soy sauce for chicken
  • Black pepper to taste
  • 1 tablespoon flour
  • 1 tablespoon salt for boiling pasta
  • 300 g pasta spaghetti or noodles
  • 2 green onions chopped
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon unagi sauce optional
  • 1 tablespoon soy sauce additional for finishing
  • 1 tablespoon sugar
  • 50 ml water
  • 3 eggs
  • Salt and black pepper to taste
  • 1 tablespoon sesame seeds for garnish

Method
 

Preparation
  1. Prepare the VegetablesHeat 1 tablespoon of vegetable oil in a large skillet or wok. Add sliced onion and sauté until translucent. Stir in grated ginger and minced garlic. Cook for 1–2 minutes until fragrant.
  2. Stir-Fry the Carrot and CabbageAdd julienned carrot and shredded cabbage to the skillet. Stir-fry over medium-high heat for 5–6 minutes until vegetables are tender but still vibrant. Remove and set aside.
  3. Cook the ChickenIn the same skillet, heat 1 tablespoon oil. Add the chicken strips, season with soy sauce and black pepper. Sprinkle 1 tablespoon flour over the chicken to help it sear and crisp slightly. Stir-fry until fully cooked and lightly browned, about 6–8 minutes.
  4. Cook the PastaWhile the chicken is cooking, bring a pot of water to a boil. Add salt and pasta. Cook according to package instructions until al dente. Drain and set aside.
  5. Prepare the SauceIn a small bowl, mix teriyaki sauce, unagi sauce (if using), soy sauce, sugar, and water. Stir well to combine and set aside.
  6. Scramble the EggsPush the cooked chicken to one side of the pan. Add the remaining 1 tablespoon of oil to the empty space and crack in 3 eggs. Season with salt and black pepper. Scramble the eggs until cooked, then mix with the chicken.
  7. Combine EverythingAdd the cooked vegetables, drained pasta, and sauce mixture to the pan. Toss everything together until the pasta is coated and evenly combined with the chicken and vegetables. Stir-fry for another 2–3 minutes.
  8. Garnish and ServeTop with chopped green onions and sprinkle with sesame seeds. Drizzle extra teriyaki sauce if desired. Serve hot and enjoy!
  9. Can I use pre-cooked chicken?Yes, just stir-fry it briefly with the vegetables and proceed with the recipe.
  10. What type of pasta works best?Spaghetti, linguine, or even fettuccine. Asian wheat noodles or ramen also work great.
  11. Can I make this vegetarian?Absolutely. Replace chicken with tofu or omit entirely and add more vegetables.
  12. What is unagi sauce? Can I skip it?Unagi sauce is a sweet, thick Japanese eel sauce. You can skip or substitute with hoisin.
  13. Can I make the sauce in advance?Yes, mix it ahead and store in the fridge for up to a week.
  14. How do I prevent soggy pasta?Drain well, toss in a little oil, and don’t overcook. Stir-fry quickly once added to the pan.
  15. What’s a good gluten-free version?Use rice noodles and gluten-free soy sauce. Check your teriyaki and unagi sauces too.
  16. Can I add more vegetables?Yes! Broccoli, mushrooms, zucchini, and bell peppers all go well.
  17. How do I store and reheat leftovers?Store in the fridge up to 3 days. Reheat in a skillet or microwave with a splash of water.
  18. How spicy is this dish?Not spicy as written. Add chili flakes or hot sauce for more heat.

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