This stir fry is a delightful mix of tender chicken, fresh vegetables, and whole grain linguine tossed in a flavorful hot and spicy sauce. It's a quick and easy dish perfect for a wholesome meal. The recipe is simple yet packed with vibrant colors and bold flavors, making it a favorite for any day of the week.
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Cook the whole grain linguine in a large pot of boiling water according to the package instructions.
Cube the chicken breast and marinate it for 30 minutes in BBQ sauce.
Heat 1 tbsp of olive oil in a wok and add the cubed chicken. Season with salt and pepper. Cook until the chicken is fully cooked, then remove it from the wok and set aside.
Add minced garlic to the wok and cook for about a minute.
Add bok choy, red bell peppers, sugar snap peas, carrots, and yellow squash to the wok. Cook the vegetables for 5 minutes.
Return the cooked chicken to the wok along with the cooked linguine. Pour hot and spicy sauce over the mixture and toss everything together until well combined.
Garnish with green onions and sesame seeds before serving.
Cut the vegetables into uniform sizes to ensure even cooking.
For extra flavor, you can toast the sesame seeds before garnishing.
Adjust the amount of hot and spicy sauce based on your spice tolerance.
Can I use a different type of noodle?
Yes, you can substitute whole grain linguine with other types of noodles like rice noodles, egg noodles, or spaghetti.
What other vegetables can I add?
You can add broccoli, zucchini, mushrooms, or any other vegetables you prefer.
Can I make this dish vegetarian?
Yes, you can replace the chicken with tofu or tempeh for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
Can I use a different sauce?
Absolutely! You can use teriyaki sauce, soy sauce, or any other stir-fry sauce you like.
