4.9 from 33 votes
Chicken Stir-Fry with Noodles
🥡🥦🥕Skip takeout and make this EASY stir fry that’s ready in 15 minutes! Loaded with juicy chicken, crisp-tender veggies, comforting noodles, and Asian-inspired flavors! Healthy, fast, and perfect for busy weeknights!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 servings
Calories: 312 kcal
Cuisine:
Asian
Ingredients
Noodles
- 8.8 ounces thin wheat noodles (read FAQs for noodle options)
Sauce
- â…“ cup lite soy sauce
- ¼ cup hoisin sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 1 tablespoon ground ginger
- ½ teaspoon freshly ground black pepper
- red miso paste sriracha, red pepper flakes, and/or chili garlic sauce; optional and to taste for a spicier stir fry
Chicken
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast cut into bite-sized pieces
- 4 cloves garlic finely minced or pressed
- 3 cups broccoli florets
- 1 extra-large or 2 medium/large carrots peeled and thinly sliced on the bias
- 1 cup sugar snap peas
- 1 (14.5 ounce) can baby corn drained
- bamboo shoots or water chestnuts optional
For serving
- â…“ cup green onions sliced into thin rounds
- soy sauce to taste if desired
Instructions
Noodles
- Cook according to package directions; drain and set aside.
Cup of Yum
Sauce
- Add all ingredients to a small bowl and whisk to combine; set aside.
Chicken
- To a large skillet add the oils, chicken, and cook over medium-high heat for about 5 minutes, flipping intermittently so chicken cooks evenly.
- When chicken is about 90% cooked through, add the garlic and cook for about 1 minute or until fragrant, stirring often.
- Add the broccoli, carrots, snap peas, baby corn, optional vegetables, add the sauce, stir, cover and cook for about 3 minutes or until vegetables are crisp-tender; stir intermittently.
- Turn off the heat, add the noodles, and toss well to combine; I find adding the noodles in batches and tossing as you go is easier than trying to incorporate them all at once. If your skillet isn’t large enough to accommodate the noodles, transfer the chicken and vegetables to a large bowl before adding the noodles.
- Garnish with green onions, add soy sauce if desired, and serve immediately.
Notes
- Recipe is best fresh but will keep airtight in the fridge for up to 5 days.
Nutrition Information
Serving
1serving
Calories
312kcal
(16%)
Carbohydrates
22g
(7%)
Protein
20g
(40%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
49mg
(16%)
Sodium
1019mg
(42%)
Potassium
575mg
(16%)
Fiber
3g
(12%)
Sugar
14g
(28%)
Vitamin A
2241IU
(45%)
Vitamin C
54mg
(60%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 312
% Daily Value*
| Serving | 1serving | |
| Calories | 312kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 49mg | 16% |
| Sodium | 1019mg | 42% |
| Potassium | 575mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 2241IU | 45% |
| Vitamin C | 54mg | 60% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.