Photo of Chicken, scallion and artichoke stir-fry by WW

Chicken, scallion and artichoke stir-fry

Total Time
26 min
12 min
14 min
The vibrant flavors of scallions, radishes and artichokes herald spring. To simplify the prep, we used a store-bought Asian stir fry sauce which is made of bold-tasting ingredients like soy sauce, mirin, ginger and garlic. Look for it in the international aisle of your supermarket. Store it in the refrigerator and plan to use it in other quick, weeknight skillet meals. We serve this stir-fry over linguine noodles for a change of pace, but you could also use either soba, udon, or rice noodles if you’d like. For a sweet ending, finish the meal with a tropical fruit bowl made with fresh mango, pineapple, and strawberries.


Uncooked boneless skinless chicken breast

1 pound(s), very thinly sliced


1 pound(s), cut into 1-inch pieces

Canned artichoke hearts, drained

27½ oz

Asian stir-fry sauce

½ cup(s)

Cooked linguini

4 cup(s)


4 medium, thinly sliced

Cooking spray

1 spray(s)


  1. Warm a large, nonstick pan coated with cooking spray over high heat. Add chicken, scallions and artichokes and stir-fry until chicken is firm and opaque, about 10 minutes. Add sauce and cook until hot, about 2 minutes more.
  2. Spoon chicken mixture over noodles and garnish with radishes. Yields about 1 1/3 cup chicken and vegetables and 2/3 cup noodles per serving.