Spaghetti Stir-Fry With Chicken Recipe - NYT Cooking

This is nowhere near a traditional Chinese stir-fry or Italian spaghetti dish Instead, it’s a recipe my amu (the Bengali term for mother) made by combining staples from her pantry and fridge to reflect the flavors of our favorite takeout without the need for specific noodles or a wok By using frozen mixed vegetables, there’s only minimal prep and knife work required
This is nowhere near a traditional Chinese stir-fry or Italian spaghetti dish. Instead, it’s a recipe my amu (the Bengali term for mother) made by combining staples from her pantry and fridge to reflect the flavors of our favorite takeout without the need for specific noodles or a wok. By using frozen mixed vegetables, there’s only minimal prep and knife work required. The chicken, aromatics and vegetables cook while the pasta boils, so it all comes together quickly. Serve it just out of the pot for a hot meal, or eat it cold the next day, straight out of the fridge. 

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