Korean Chicken Pasta Stir-fry

Prep time:15 min
Total time:35 min

Serves 4


1 pkg (375 g) organic boneless skinless chicken breasts, cut into strips

3 tbsp Longo’s Signature Organic Maple Syrup

3 tbsp soy sauce

1 tbsp white miso paste

2 tbsp Longo’s 100% Pure Canola Oil, divided

Half a 500 g pkg Longo’s Signature Organic Artisan Spaghetti Pasta

2 tsp sesame oil

1 leek, white and light green part only, sliced

1 large carrot, thinly sliced

2 stalks celery, thinly sliced

1 large red bell pepper, thinly sliced

3 cloves garlic, minced

1 tbsp minced fresh ginger

2 tsp Longo’s Sesame Seeds


  • Toss chicken strips with maple syrup, soy sauce, miso paste and 1 tbsp of the oil; set aside.
  • Boil pasta in pot of boiling salted water for about 10 minutes or until al dente. Drain and return to pot. Toss with sesame oil and keep warm.
  • Heat remaining olive oil over medium-high heat in large skillet. Sauté leek, carrot, celery, pepper, garlic and ginger for 5 minutes or until starting to soften. Remove to bowl.
  • In same skillet, add chicken and marinade. Cook, stirring, for 5 minutes. Return vegetables to skillet and cook for 5 minutes or until chicken is no longer pink inside.
  • Divide spaghetti onto plates and top with chicken and vegetable mixture. Sprinkle with sesame seeds to serve.

Nutritional Information

Per serving: 510 calories
  • Protein 32g
  • Fibre 4g
  • Fat 12g
  • Sugar 14g
  • Carbs 69g
  • Sodium 650mg