Chicken Noodle Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 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
Description
The Chicken Noodle Stir Fry combines bite-sized chicken breast pieces seasoned and seared, stir-fried vegetables, and cooked rice noodles tossed in a sauce made from a blend of chicken and beef broths, soy sauce, honey, garlic, and a hint of hot sauce and ginger. Cornstarch slurry thickens the sauce to coat the ingredients well.
Cooking begins by searing the chicken in peanut oil until golden before cooking down with a splash of white wine or broth to deglaze the pan. Vegetables like broccoli florets, sliced bell peppers, onions, and julienned carrots add color, crunch, and freshness. The sauce’s balance of savory, sweet, and spicy notes creates a complex flavor profile.
This stir fry is versatile and can be customized with various seasonings and additions such as nuts or crunchy chow mein noodles to add texture. It's suitable for a complete meal and can be cooked in advance with leftovers refrigerating or freezing well for several days or months.
Notes advise seasoning the chicken with herbs and spices for extra flavor, adjusting sodium with lower-sodium ingredients, and suggest safe ingredient substitutions like thin spaghetti noodles or all chicken broth if preferred.
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. chicken breast about 2 medium chicken breasts, boneless, skinless
- salt see notes for a more robust seasoning combination for the chicken
- black pepper see notes for a more robust seasoning combination for the chicken
- 2 tablespoons peanut oil can sub olive oil
- ¼ cup white wine can sub chicken broth. See notes, dry
- 3 cups broccoli washed and patted dry, florets
- 1 red bell pepper sliced
- 1 yellow onion sliced
- ¾ cup carrot julienned
- green onions roughly chopped (peanuts, cashews), crunchy (chow mein noodles
- crushed red pepper flakes
- peanuts
- cashews
- Chow Mein noodles
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
- For extra flavor, season chicken with dried parsley, basil, garlic powder, salt, and pepper before cooking.
- Chardonnay or Pinot Grigio wines work well for deglazing, but chicken broth can be substituted.
- Thin spaghetti noodles can be used in place of rice noodles if preferred; toss with oil after cooking to prevent sticking.
- Use low sodium soy sauce and broth to reduce salt content if desired.
- Additional vegetables like celery, mushrooms, and kale can be added for variation.
- Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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