Description
This chicken stir fry with noodles is quick, full of flavor, and perfect for busy weeknights. Juicy chicken, crisp vegetables, and savory sauce all in under 30 minutes.”,
Ingredients
1 lb chicken breast or thighs, thinly sliced
8 oz noodles (lo mein, ramen, or rice)
3 cups mixed vegetables (peppers, broccoli, snap peas)
2 cloves garlic, minced
1 tsp fresh ginger, grated
¼ cup soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp brown sugar or honey
1 tsp cornstarch
2 tbsp water
Optional: scallions and sesame seeds for garnish
Instructions
Cook noodles as directed. Rinse and set aside.
In a small bowl, whisk soy sauce, vinegar, sugar, cornstarch, and water.
Heat sesame oil in a wok. Add chicken, sear until golden, remove.
Stir fry vegetables 2–3 minutes. Add garlic and ginger, cook 30 seconds.
Return chicken to wok. Pour in sauce, cook until thickened.
Add noodles, toss everything to coat evenly.
Serve hot with scallions and sesame seeds.
Notes
Substitute tofu or shrimp for chicken.
Use tamari for gluten-free.
Add chili flakes or sriracha for heat.
- Prep Time: 10min
- Cook Time: 15min
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 870mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 65mg