Chicken Noodle Stir Fry
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 people
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Calories
546 kcal
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Course
Main Course
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Cuisine
American
Chicken Noodle Stir Fry
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This Chicken Noodle Stir Fry recipe is easy to make and has the best savory sauce! There are a ton of vegetable options and leftovers even taste great cold!
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Ingredients
Sauce
- 3 Tablespoons cornstarch + 3 tbsp. cold water
- ¾ cup chicken broth
- ¾ cup beef broth
- ¼ cup soy sauce
- 1 teaspoon hot sauce
- ¼ tsp ground ginger
- 2 ½ tablespoons honey
- 3 cloves garlic minced
Stir Fry
- 7 oz. rice noodles
- 1 ¼ lb. boneless skinless chicken breast about 2 medium chicken breasts
- Salt/Pepper see notes for a more robust seasoning combination for the chicken
- 2 tablespoons peanut oil can sub olive oil
- ¼ cup dry white wine can sub chicken broth. See notes.
- 3 cups broccoli florets washed and patted dry
- 1 red bell pepper sliced
- 1 yellow onion sliced
- ¾ cup carrots julienned
- For Serving: Green Onions, Crushed Red Pepper Flakes, Roughly chopped peanuts and/or cashews, crunchy Chow Mein noodles.
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Instructions
Prep Work
- Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.
- Combine remaining sauce ingredients in a medium bowl and set aside.
- Cook the noodles according to package instructions. Rice noodles should be rinsed with cool water once cooked. If using spaghetti, drizzle with a little oil after cooking and spread it out on a tray to prevent sticking while it cools
- Measure out additional ingredients before beginning.
Make the Stir Fry
- Cut the chicken into bite-sized pieces and pat dry. Season with salt and pepper. (See notes for additional seasoning options.)
- Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and let it sear, undisturbed, for about 3 minutes. Toss and allow the other sides to cook through and turn golden, about 2-3 more minutes. Remove and set aside.
- Reduce heat to medium and add the white wine. Use a silicone spatula to clean the bottom and sides of the skillet. Let it reduce by half, 2-3 minutes.
- Add a splash of additional oil if needed. Add the broccoli, carrots, and onions and toss to coat. Cook for 3 minutes, until slightly softened. Add the bell peppers and cook for 1-2 minutes.
- Add sauce mixture and bring to a gentle boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and give it a shake. Slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low.
- Stir in the cooked noodles and chicken and let it heat through. Add desired garnishes and serve.
Notes
- Optional Chicken Seasoning: ½ tsp each: dried parsley, dried basil, salt. ¼ tsp. each: garlic powder and pepper.
- Pro Tips:
- Storage:
- Nutritional Information shared is an estimate and is per serving. There are 4 servings in this recipe.
- White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
- ½ lb. thin spaghetti noodles can be used instead of rice noodles if needed.
- While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all chicken broth can be used.
- A heaping tablespoon of peanut butter may also be added to the sauce for a hint of peanut flavor. This is totally optional.
- To control the sodium in this recipe: Consider using low sodium soy sauce and/or broth.
- Optional additions to this recipe include: Celery, mushrooms, water chestnuts, snap peas, spinach, and kale.
- 📘 Find this recipe on page 109 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren't mushy/overcooked when reheated.
Nutrition Information
Show Details
Calories
546kcal
(27%)
Carbohydrates
71g
(24%)
Protein
37g
(74%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
1465mg
(61%)
Potassium
1025mg
(29%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
5412IU
(108%)
Vitamin C
106mg
(118%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 71g | 24% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 1465mg | 61% |
| Potassium | 1025mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 5412IU | 108% |
| Vitamin C | 106mg | 118% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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