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Chicken Noodle Stir Fry

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Calories: 546 kcal
Course: Main Course
Cuisine: American

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.

Instructions

Prep Work
    Cup of Yum
  1. Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.
  2. Combine remaining sauce ingredients in a medium bowl and set aside.
  3. 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
  4. Measure out additional ingredients before beginning.
Make the Stir Fry
  1. Cut the chicken into bite-sized pieces and pat dry. Season with salt and pepper. (See notes for additional seasoning options.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.