This is a basic, yet interchangeable, meal-in-one! Tender bite-sized pieces of chicken tossed with angel hair pasta in a mouthwatering soy/garlic sauce! Tweak this recipe to make it your family favorite! Serve with Padang sauce on the side for those who like it SPICY! Sprinkle chopped peanuts and sliced green onion over all just before serving if you care to garnish!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

  • Heat 1 tablespoon of peanut oil in a skillet over medium-high heat, then add chicken breast. Cook and stir chicken until no longer pink inside, about 10 minutes; set aside.

  • In the same skillet, heat the remaining 2 tablespoons of peanut oil over medium-high heat and mix in carrots, celery, and green onion. Cook and stir until tender yet still crisp, 5 to 6 minutes. Mix in Chinese black bean and garlic sauce; cook and stir for another minute. In a separate bowl, mix chicken broth, soy sauce, and cornstarch; add sesame oil. Pour mixture over vegetables and simmer until thickened. Toss in drained pasta, stirring until well-coated and heated through.

Nutrition Facts

658 calories; 20.6 g total fat; 72 mg cholesterol; 969 mg sodium. 78.1 g carbohydrates; 40.4 g protein; Full Nutrition

Reviews (23)

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30 Ratings
  • 5 star values: 9
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 4
Rating: 4 stars
Really nice versatile recipe. My one caveat was not needing even close to the whole box of pasta I think even 1/2 a box would have been plenty. My 3 kids ate this with no problem. Very nice weeknight recipe comes together very quickly. I also used pasta water to thicken sauce instead of cornstarch. Thanks for an easy and good recipe. Read More
Rating: 4 stars
We really liked this. I think the black bean garlic sauce added a depth of flavor to the dish beyond the soy sauce and sesame oil. Mine was a little salty but that was my fault.I used chicken bouillon instead of broth and then added more soy sauce.I cooked up the whole box of pasta but did not use it all I think 3/4 of a box was plenty. I also marinated the chicken in soy sauce and a little rice wine vinagar but I am sure it would have been fine without it.Will make again. Read More
Rating: 4 stars
A tasty and easy dish. I love veggies so added fresh sliced mushrooms white onion & green bell pepper. I sliced my carrot as opposed to shredding them cooked them a bit longer than the other veggies. I used linguine as I was out of Angel hair pasta. Also did not have Chinese black bean and garlic sauce so just tossed in approximately 3 tsp of chopped garlic. I marinated the chicken in Teriyaki sauce prior to cooking. I only used half the amount of pasta called for but the same amount of broth. This ratio of broth to pasta was perfect. I will make this recipe again with the following changes double the amount of sauce add a larger variety of veggies use Teriyaki chicken & chopped garlic. Overall a lovely basic recipe. Read More
Rating: 5 stars
i am rating this a five because i don't want others to shy away from this recipe. if there were more votes than i would rate it a four. this was really good! i was nervous by how little ingredients it called for but i was shocked to find it very flavorful. i only used a half box of pasta like others suggested and i am glad i did. the broth to pasta ratio was spot on. i didn't have black bean and garlic sauce (could not find it anywhere!!) so i used oyster sauce instead. great recipe that i will make over and over again! Read More
Rating: 5 stars
I was surprised as to how well this turned out. I used hoisen sauce instead of black bean sauce 6 oz of pasta 1/2 to 3/4 pasta water instead of the cornstarch no broth added shredded cabage chopped onions and garlic. Read More
Rating: 5 stars
Great base. I add onion napa cabbage and use fresh chinese egg noodles. I also use thigh meat because my family prefers the moisture of the thigh meat in chow mein. Read More
Rating: 4 stars
a very adaptable recipe. i did not have black bean sauce so i used oyster sauce in it's place. i doubled the sauce and used a whole box of pasta with double the veggies. i had 3 very large boneless skinless chicken breasts as well. this way we had lots of leftovers for work lunches. you could use any veggies you have on hand and add shrimp in the chickens place. Read More
Rating: 1 stars
I followed this recipe exactly and found it very soupy. The sauce never thickened. I think 1 1/2 cup broth is way too much. And I agree too many noodles. It also resembles nothing you would find in a Chinese restaurant which was what I was looking for. Read More
Rating: 3 stars
Added more veggies and it just wasn't very flavourful or worth the time and effort. Always on a quest for a good stir-fry and quick meals and this doesn't make the list. Sorry. Read More