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In a medium bowl, combine the diced chicken with 2 tablespoons of avocado oil, Big Bold Chicken Seasoning, and 2 tablespoons of cornstarch. Mix well to ensure the chicken is evenly coated. Set aside.

In a separate small bowl, whisk together all the sauce ingredients: 1/2 cup water, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon oyster sauce, 1 tablespoon minced garlic, 1 tablespoon grated ginger, 1 teaspoon chicken bouillon, 1 teaspoon honey, and 1 teaspoon cornstarch. Set aside.

Preheat a flattop griddle to medium-high heat. Pour about 1 tablespoon of avocado oil onto the hot griddle and spread it evenly across the cooking surface using two spatulas.

Add the coated chicken to one side of the oiled griddle. Cook, stirring occasionally, until the chicken is crispy and cooked through, about 5-7 minutes. Once cooked, move the chicken to a cooler part of the griddle or temporarily remove it to a plate.

Add the sliced cabbage, onion, julienned carrot, and sliced bell pepper to another section of the griddle. Pour a small amount of water (about 1/4 cup) over the vegetables and immediately cover them with a dome lid. Steam the vegetables until they are slightly softened, about 3-4 minutes.

Once the vegetables are softened, remove the lid and combine them with the cooked chicken on the griddle. Toss everything together.

Add the pre-boiled noodles to the chicken and vegetable mixture on the griddle.

Pour the prepared sauce evenly over the noodles, chicken, and vegetables. Using spatulas, mix everything together thoroughly until the sauce thickens and evenly coats all the ingredients.

Finish the dish with a generous drizzle of Teriyaki sauce for an extra boost of flavor. Toss once more to distribute.

Serve immediately and enjoy your quick and easy Chicken Stir Fry Noodles!


In a medium bowl, combine the diced chicken with 2 tablespoons of avocado oil, Big Bold Chicken Seasoning, and 2 tablespoons of cornstarch. Mix well to ensure the chicken is evenly coated. Set aside.

In a separate small bowl, whisk together all the sauce ingredients: 1/2 cup water, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon oyster sauce, 1 tablespoon minced garlic, 1 tablespoon grated ginger, 1 teaspoon chicken bouillon, 1 teaspoon honey, and 1 teaspoon cornstarch. Set aside.

Preheat a flattop griddle to medium-high heat. Pour about 1 tablespoon of avocado oil onto the hot griddle and spread it evenly across the cooking surface using two spatulas.

Add the coated chicken to one side of the oiled griddle. Cook, stirring occasionally, until the chicken is crispy and cooked through, about 5-7 minutes. Once cooked, move the chicken to a cooler part of the griddle or temporarily remove it to a plate.

Add the sliced cabbage, onion, julienned carrot, and sliced bell pepper to another section of the griddle. Pour a small amount of water (about 1/4 cup) over the vegetables and immediately cover them with a dome lid. Steam the vegetables until they are slightly softened, about 3-4 minutes.

Once the vegetables are softened, remove the lid and combine them with the cooked chicken on the griddle. Toss everything together.

Add the pre-boiled noodles to the chicken and vegetable mixture on the griddle.

Pour the prepared sauce evenly over the noodles, chicken, and vegetables. Using spatulas, mix everything together thoroughly until the sauce thickens and evenly coats all the ingredients.

Finish the dish with a generous drizzle of Teriyaki sauce for an extra boost of flavor. Toss once more to distribute.

Serve immediately and enjoy your quick and easy Chicken Stir Fry Noodles!
