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Chicken Noodle Stir Fry

Chicken Noodle Stir Fry
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A quick and flavorful Chicken Noodle Stir Fry combining tender chicken, vibrant vegetables, and chewy noodles tossed in a savory, slightly sweet sauce. Ready in under 30 minutes, it’s a wholesome and customizable weeknight dinner that balances taste and nutrition with minimal cleanup.

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken breast or thighs, thinly sliced

Noodles

  • 8 oz egg noodles or rice noodles

Vegetables

  • 1 cup bell peppers, sliced (any color)
  • 1 cup carrots, thinly sliced
  • 1 cup snow peas or snap peas
  • 2 green onions, sliced

Sauce and Seasonings

  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp honey or brown sugar
  • Optional: chili flakes or Sriracha to taste
  • 2 tbsp vegetable oil (for cooking)

Instructions

  1. Prepare the Ingredients: Slice the chicken into thin strips for quick cooking. Chop the vegetables into bite-sized pieces for even stir-frying. Cook the noodles according to package instructions but keep them slightly al dente since they’ll finish cooking in the stir fry.
  2. Make the Sauce: In a small bowl, whisk together soy sauce, a splash of sesame oil, minced garlic, grated ginger, and honey or brown sugar. Set aside this quick sauce that will coat every ingredient with delicious flavor.
  3. Cook the Chicken: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer and cook until golden brown and cooked through, about 5 to 7 minutes. Remove them from the pan and set aside.
  4. Stir-Fry the Vegetables: In the same pan, add a little more oil and toss in the carrots, bell peppers, and peas. Stir-fry for 3 to 5 minutes until they soften slightly but remain crisp and bright.
  5. Combine and Toss: Add the cooked noodles and chicken back into the pan with vegetables. Pour the sauce over everything and toss quickly but thoroughly to coat. Heat through for another 1 to 2 minutes so the flavors meld perfectly.
  6. Garnish and Serve: Remove from heat and sprinkle with sliced green onions and optional chili flakes for a touch of color and spice. Serve immediately for the best taste and texture.

Notes

  • Slice your ingredients before cooking to speed up the stir-fry process.
  • Use high heat to get a perfect sear on the chicken and maintain crisp veggies.
  • Slightly undercook noodles to prevent them from becoming mushy when tossed with sauce.
  • Use a wok or large skillet for easier stirring and even cooking.
  • Taste the sauce and adjust soy sauce, sweetness, or spice levels as desired.
  • Store leftovers in an airtight container in the refrigerator up to 3 days.
  • Freeze well for up to 2 months; thaw overnight in the fridge before reheating.
  • Reheat in a hot skillet to revive vegetable crispness and keep chicken tender.

Nutrition

Keywords: chicken stir fry, chicken noodle stir fry, quick dinner, weeknight meal, Asian stir fry, healthy chicken recipe, gluten free stir fry

Find it online: https://marycorner.com/chicken-noodle-stir-fry/