Teriyaki Linguine With Chicken

READY IN: 1hr 45mins
Recipe by Maymie

Another family favorite. This recipe is quite versatile in that you can add any veggies you like, or change the meat or leave the meat out altogether.

Top Review by Tinkerbell

We loved this! Linguine instead of rice was a nice change. The recipe was very easy & once prep was done it was not time before we were eating. I had both a green pepper & a red pepper. I couldn't decide on which color so I used half of each. Other than that I made as directed. I am skeptical about the serving sizes though. We have a family of 4 (3 actually, as DD is a toddler) & we don't usually take overly large portions but this recipe fed us with no leftovers. I'm not sure I would have been able to feed 12 with it though. Thanks for sharing, Maymie! Made for Unrated Asian Recipe tag in the Asian forum.

Ingredients Nutrition


  1. Combine soy sauce, sugar, garlic, ginger, vinegar, and 2 tbsp oil in a 1 gallon ziploc bag.
  2. Add chicken to sauce. Let marinate for at least 30 minutes to overnight.
  3. Cook linguine according to package directions.
  4. Add remaining oil to a very hot wok or large frypan.
  5. Remove chicken from bag, reserve marinade.
  6. Stir-fry chicken in wok until cooked through. Remove from wok, set aside.
  7. Add carrots to wok and stir-fry for 1 minute. Then add onion, pepper, chestnuts, and bamboo shoots. Stir-fry until veggies are crisp-tender.
  8. Add chicken and marinade to wok. Let come to a boil then simmer for 5 minutes.
  9. Toss chicken mixture with linguine and serve.

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