Chicken Noodle Stir Fry
Chicken Noodle Stir Fry
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Noodles and Vegetables
- 8 ounces egg noodles, or lo mein noodles
- 2 tablespoons olive oil, divided
- 2 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Stir Fry Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup chicken broth
For Garnish
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 2 tablespoons of soy sauce, cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly and set aside to marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
Cook the egg noodles according to package directions. Drain well, rinse with cold water to prevent sticking, and set aside.
⏱️ 8 min
- 3
In a small bowl, whisk together all the stir fry sauce ingredients: 1/4 cup soy sauce, oyster sauce, rice vinegar, brown sugar, red pepper flakes, and chicken broth. Set aside.
⏱️ 3 min
- 4
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 5
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets, carrots, red bell pepper, and yellow onion. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min
- 6
Add the minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 7
Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles and pour the prepared stir fry sauce over everything. Toss gently to combine all ingredients and ensure the noodles and vegetables are coated with the sauce. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min
- 8
Serve immediately, garnished with sliced green onions and sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Noodle Stir Fry
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Noodles and Vegetables
- 8 ounces egg noodles, or lo mein noodles
- 2 tablespoons olive oil, divided
- 2 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Stir Fry Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup chicken broth
For Garnish
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 2 tablespoons of soy sauce, cornstarch, and 1 teaspoon of sesame oil. Toss to coat evenly and set aside to marinate while you prepare the other ingredients.
⏱️ 5 min - 2
Cook the egg noodles according to package directions. Drain well, rinse with cold water to prevent sticking, and set aside.
⏱️ 8 min - 3
In a small bowl, whisk together all the stir fry sauce ingredients: 1/4 cup soy sauce, oyster sauce, rice vinegar, brown sugar, red pepper flakes, and chicken broth. Set aside.
⏱️ 3 min - 4
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 5
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets, carrots, red bell pepper, and yellow onion. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 6
Add the minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
⏱️ 1 min - 7
Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles and pour the prepared stir fry sauce over everything. Toss gently to combine all ingredients and ensure the noodles and vegetables are coated with the sauce. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min - 8
Serve immediately, garnished with sliced green onions and sesame seeds.
⏱️ 1 min