Easy Homemade Chicken Stir Fry
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
580 kcal
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Course
Main Course
Easy Homemade Chicken Stir Fry
Description
The dish begins by boiling egg noodles and coating them with sesame oil to keep them separated and add flavor. Chicken breast pieces are stir-fried in a hot wok using wok oil until browned and cooked through. Vegetables—including sliced chestnut mushrooms, tenderstem broccoli, baby corn, red pepper, carrots, sliced spring onions, and mangetout—are then stir-fried in stages over high heat to retain some crunch.
After cooking the vegetables, the chicken and stir fry sauce are returned to the wok and combined. The cooked egg noodles are added last and mixed thoroughly to coat everything evenly. The result is a colorful stir fry featuring a balance of textures from tender chicken, crisp vegetables, and chewy noodles, all flavored with the sauce.
This stir fry is ready to serve immediately and is designed to be a convenient, fresh meal option. It is not suitable for freezing and nutritional details are approximate guidelines.
Ingredients
- 225 g egg noodles I use 4 nests of Sharwood’s medium egg noodles, medium size
- 1 tablespoon sesame oil
- 2 tablespoons wok oil (or rapeseed oil, or coconut oil)
- 4 chicken breast diced, small
- 3 Chestnut mushroom sliced, large
- 10 florets broccolini cut in half lengthways, tenderstem broccoli
- 10 baby corn cut in half lengthways
- 1 red pepper deseeded and sliced finely
- 2 carrot peeled and cut into matchsticks, small
- 3 spring onions finely sliced (plus extra for garnish - optional)
- 1 handful mangetout
- 1 quantity stir fry sauce or stir fry sauce of choice, homemade
Instructions
- Cook the noodles as per packet instructions, taking care to separate the noodles well during cooking.
- When almost done, drain and tip back into the saucepan. Add the sesame oil and stir well to coat the noodles. Set aside until needed.
- Meanwhile, place your wok over a high heat and add 1 tablespoon of wok oil. When smoking hot add in the chicken and stir fry for 3-4 minutes until browned and completely cooked all the way through.
- Tip the chicken and any juices onto a plate and return the wok to the heat. Add the remaining 1 tablespoon of wok oil.
- Put the mushrooms, broccoli and baby corn into the wok and stir fry over a high heat for 1 minute. Add the red pepper and carrots and stir fry for 1 more minute. Finally add the spring onions and mangetouts and stir fry for 1 final minute.
- Add in the stir fry sauce and chicken and cook for 30 seconds, then add in the cooked noodles and mix everything together thoroughly. (I find tongs really help here).
- Serve immediately – garnished with extra spring onions, if you like!
Notes
- Use fresh vegetables and chicken for best results; this dish is not suitable for freezing.
- Nutritional information provided is approximate for guidance only.
- Sesame oil added to the noodles after cooking helps separate strands and adds flavor.
- Cook vegetables in stages over high heat to maintain some crunchiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 56g | 19% |
| Protein | 37g | 74% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 120mg | 40% |
| Sodium | 169mg | 7% |
| Potassium | 879mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 6335IU | 127% |
| Vitamin C | 47.5mg | 53% |
| Calcium | 46mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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