Chicken Stir Fry Noodles
Chicken Stir Fry Noodles
Ingredients
For the Chicken
- 1 pound chicken breast, diced into small pieces
- 2 tablespoons avocado oil, plus more for griddle
- 1 tablespoon Big Bold Chicken Seasoning, or to taste
- 2 tablespoons cornstarch
For the Vegetables
- 1/4 cabbage, sliced
- 1/2 onion, sliced
- 1 carrot, julienned
- 1/2 bell pepper, sliced (any color)
For the Sauce
- 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
- 1 teaspoon cornstarch
Other Ingredients
- 12 ounces noodles, boiled according to package directions (such as flat rice noodles or lo mein noodles)
- 2 tablespoons Teriyaki sauce, for drizzling, as needed
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 1 min
- 4
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.
⏱️ 7 min
- 5
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.
⏱️ 4 min
- 6
Once the vegetables are softened, remove the lid and combine them with the cooked chicken on the griddle. Toss everything together.
⏱️ 1 min
- 7
Add the pre-boiled noodles to the chicken and vegetable mixture on the griddle.
⏱️ 1 min
- 8
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.
⏱️ 3 min
- 9
Finish the dish with a generous drizzle of Teriyaki sauce for an extra boost of flavor. Toss once more to distribute.
⏱️ 1 min
- 10
Serve immediately and enjoy your quick and easy Chicken Stir Fry Noodles!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 1 pound chicken breast, diced into small pieces
- 2 tablespoons avocado oil, plus more for griddle
- 1 tablespoon Big Bold Chicken Seasoning, or to taste
- 2 tablespoons cornstarch
For the Vegetables
- 1/4 cabbage, sliced
- 1/2 onion, sliced
- 1 carrot, julienned
- 1/2 bell pepper, sliced (any color)
For the Sauce
- 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
- 1 teaspoon cornstarch
Other Ingredients
- 12 ounces noodles, boiled according to package directions (such as flat rice noodles or lo mein noodles)
- 2 tablespoons Teriyaki sauce, for drizzling, as needed
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 1 min - 4
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.
⏱️ 7 min - 5
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.
⏱️ 4 min - 6
Once the vegetables are softened, remove the lid and combine them with the cooked chicken on the griddle. Toss everything together.
⏱️ 1 min - 7
Add the pre-boiled noodles to the chicken and vegetable mixture on the griddle.
⏱️ 1 min - 8
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.
⏱️ 3 min - 9
Finish the dish with a generous drizzle of Teriyaki sauce for an extra boost of flavor. Toss once more to distribute.
⏱️ 1 min - 10
Serve immediately and enjoy your quick and easy Chicken Stir Fry Noodles!
⏱️ 1 min