5 from 10 votes
Easy Homemade Chicken Stir Fry
This homemade chicken stir fry incorporates diced chicken breast quickly cooked with a variety of fresh vegetables including mushrooms, broccolini, baby corn, red pepper, carrots, spring onions, and mangetout. The dish is tossed with medium egg noodles coated in sesame oil and a chosen stir fry sauce to create a balanced combination of tender meat, crunchy vegetables, and flavorful noodles, finished hot from the wok.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
people
Calories:
580 kcal
Course:
Main Course
Cuisine:
Asian, Chinese, British
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 580
% 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.