Honey-Garlic Chicken Stir Fry with Orange Szechuan Peppercorn Linguine

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 25 Minutes
Total Time:  35 Minutes


1 lb. Pappardelle’s Orange Szechuan Peppercorn Linguine
2 Tbsp. vegetable oil, divided
1 cup carrots, peeled & thinly sliced
1 cup onion, roughly chopped
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into 1” pieces
4 cloves garlic, minced
1/4 cup chicken broth
1/4 cup soy sauce
3 Tbsp. honey
2 tsp. cornstarch
Salt and pepper, to taste


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside. 
  2. Heat 1 Tbsp. oil in a large pan over medium-high heat. Season the chicken with salt & pepper and add to pan. Cook until golden brown, about 4-5 minutes per side. Remove from pan and set aside.
  3. Add remaining 1 Tbsp. oil to pan. Add broccoli, onions, and carrots and cook until the veggies slightly soften, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
  4. In a medium bowl, whisk together chicken broth, honey, and soy sauce. Pour into the pan with the vegetables and cook for 1 minute.
  5. In a small bowl, mix cornstarch  with 1 Tbsp. of cold water. Add cornstarch slurry to the pan and cook until sauce has begun to thicken, about 1-2 minutes. Season with salt and pepper.
  6. Divide pasta and chicken into dishes and serve sauce over top. Enjoy!