Chicken and Ginger Vegetable Linguine

Chicken and Ginger Vegetable Linguine - Alex Guarnaschelli
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February 23, 2021
Chicken and Ginger Vegetable Linguine - Alex Guarnaschelli

Chicken and Ginger Vegetable Linguine

Prep Time: 17 minutes
Cook Time: 20 minutes
Total Time: 37 minutes
Course: Main Course
Serving Size: 6 servings
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  • ¼ cup smooth peanut butter
  • 4 tbsp reduced sodium soy sauce
  • 1 tbsp honey
  • 3 tbsps chopped garlic
  • ½ cup water
  • 1 large lime zested and juiced
  • Kosher salt
  • 12 oz linguine
  • 3 tbsp canola oil divided
  • 2 large eggs
  • 1 pound boneless skinless chicken breast cut into ½-inch strips
  • 4 oz white mushrooms sliced
  • 2 tbsp finely chopped ginger
  • ½ cup shredded carrots
  • 8 sprigs cilantro coarsely chopped
  • 6 scallions minced


Make the sauce:

  • Mix peanut butter, soy sauce, honey, 1 tablespoon of chopped garlic and water In a medium saucepan over medium heat. Simmer until sauce reduces and thickens, about 5 to 6 minutes. Stir in lime zest and juice.

Cook the Sauce:

  • In a large pot, bring 6 quarts of water to a rolling boil. Add 2 tablespoons of salt. (Pasta water should taste like seawater.) Add pasta and stir to keep from sticking. Cook until al dente, about 8 to 10 minutes. Drain well. Set aside.

Cook the Eggs:

  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Crack eggs into skillet and scramble gently until firm, about 1 to 2 minutes. Remove from pan; set aside.

Finish and Assemble:

  • In the same skillet, heat remaining oil over medium heat. When the oil begins to smoke slightly, add chicken; season with salt and cook until lightly browned, about 2 to 3 minutes. Stir in mushrooms, remaining 2 tablespoons chopped garlic, chopped ginger and a pinch of salt. Cook until chicken is cooked through and mushrooms are tender, about 6 to 8 minutes. Sir in carrots, peanut sauce and cooked pasta; tossing to mix. Top with Cilantro and scallions.

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