Chicken Stir Fry With Noodles
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
4 people
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Calories
394 kcal
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Course
Main Course
Chicken Stir Fry With Noodles
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You will never want to order takeaway Chicken Stir Fry With Noodles after you try out this delicious, healthy, and colorful recipe.
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Ingredients
For Marinating the Chicken
- 1 tablespoon ginger garlic paste
- 80 ml Teriyaki sauce
- 40 ml soy sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon mirin
- 1 tablespoon rice wine
- 1 tablespoon oyster sauce
- 1 teaspoon flaked chilli You can adjust to your taste
- ½ teaspoon crashed black pepper
- 1 teaspoon corn flour
For the Stir Fry
- 1 tablespoon vegetable oil
- 1 medium carrot (thinly sliced)
- 100 g broccoli (small fleurets)
- 100 g mange tout (sugar snap beans)
- 1 red capsicum pepper (sliced)
- 3 spring onions (sliced)
- 200 g white cabbage (shredded)
- 500 g chicken breast marinated for at least 2 hours (preferably 5-6 hours if you have time)
- 1 red chilli (finely chopped)
- 2 tablespoon Coriander (chopped)
- 320 g egg noodles (if you use pre-cooked ones, use 4 serving)
Instructions
Marinating the Chicken
- In a mixing bowl combine all the marinating ingredients and add the chicken making sure they are covered with the marinade.
- Cover the bowl with a lid or cling film, and let them marinate in the fridge for an hour (preferably 5 to 6 hours if you have time).
- Take the chickens out of the fridge half an hour before you start cooking for them to get to room temperature.
- Remove the chicken from the marinade and place them on a tray, keep the marinade to add to the stir fry later.
- Preheat the oven to 180 °C and cook the chicken for 20-22 minutes.
- When chicken is cooked, cover with tin foil and let them rest while you are cooking the vegetables.
Stir Fry
- Cook the egg noodles in boiling water (with salt and olive oil) until al dente. Set aside the cooked noodles. If you are using pre-cooked noodles, skip this step.
- Heat a large wok with vegetable oil.
- Add sliced carrots, broccoli, and whole mange touts (sugar snap beans), cook for a few minutes.
- Add the peppers and the cabbage, cook for a few more minutes (make sure not to overcook as they should be still crunchy).
- Add the marinade left from the chicken then add the cooked noodles.
- Slice the chicken breast and add them to the wok. You can add the juice that came out of the chicken while resting for extra flavor.
- Stir well until all combined and serve it with coriander, chili, and spring onion garnish on top.
Equipments used:
Notes
- Before cooking the chicken breasts, make sure they get to room temperature. This is necessary for chicken breasts to cook evenly.
- When the chicken breasts are cooked, cover them with tin foil and set them aside. Resting them (or any meat) helps to preserve the juiciness of the meat.
- Don't throw away the marinade remaining in the bowl after you marinate the chicken, as well as the juice of the cooked chicken breasts. Instead, add them to your stir fry when cooking. Adding the marinade and meat juice to your stir fry gives the dish a great flavor and adds dimension!
- Try to cut the vegetables to the same size. This will make sure that all veggies cook evenly.
- Make sure the vegetable oil is sizzling hot before you start cooking the vegetables. Otherwise, they will get too watery. This will cause the vegetables to lose their flavor and give them an unpleasant soft texture. Stir fry is all about cooking the veggies fast at high heat to preserve the flavors inside the ingredients.
- Always start with the vegetables that take longer to cook and keep stirring the veggies while cooking. I like my vegetables quite crunchy but you can cook them longer if you like them soft.
Nutrition Information
Show Details
Calories
394kcal
(20%)
Carbohydrates
78g
(26%)
Protein
43g
(86%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
147mg
(49%)
Sodium
1806mg
(75%)
Potassium
1124mg
(32%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
4254IU
(85%)
Vitamin C
114mg
(127%)
Calcium
103mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 78g | 26% |
| Protein | 43g | 86% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 1806mg | 75% |
| Potassium | 1124mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 4254IU | 85% |
| Vitamin C | 114mg | 127% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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