Stir-fried Carrot Noodles with Chicken
User Reviews
5
Stir-fried Carrot Noodles with Chicken
Description
This recipe uses chicken thigh pieces marinated in a mixture of soy sauce, sesame oil, cornstarch, sugar or honey, and red pepper flakes to add flavor and tenderize the meat. The chicken is seared to develop a slight crust, then stir-fried with fresh ginger slices, carrot noodles that provide a crisp yet tender vegetable component, and scallions for brightness.
Adding baby spinach at the end ensures it wilts just enough to complement the other ingredients without becoming soggy. The balance of soy sauce and sweetness enhances the natural sweetness of the carrots and the umami of the chicken. The quick stir-fry method retains fresh flavors and textures.
This dish stands on its own as a protein and vegetable meal and requires minimal prep for a weeknight dinner. Additional scallions can be sprinkled on top before serving for extra freshness and color.
Ingredients
- 1 pound chicken thigh 450g, cut into bite-sized pieces, boneless, skinless
- 2 teaspoons vegetable oil (plus 2 tablespoons)
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon sugar (or honey)
- 1 1/2 tablespoons soy sauce (plus 1 tablespoon)
- 1/2 teaspoon red pepper flakes crushed
- 5 lices ginger
- 6 carrot julienned or spiralized into long “noodles”, medium
- 2 scallions (cut into 2-inch lengths)
- 3 cups baby spinach
Instructions
- In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1 1/2 tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes.
- Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute.
- Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach.
- Stir in the spinach until it’s just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 24g | 48% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 564mg | 24% |
| Potassium | 737mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 17555IU | 351% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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