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Chicken and Noodle Stir-fry with Gravy Recipe

Chinese · Main course · 30 min total

A quick and savory stir-fry featuring tender chicken, soft noodles, and a rich, flavorful gravy that coats every bite. Perfect for a weeknight dinner.

Ingredients

• 8 oz dried egg noodles or lo mein noodles
• 1 lb boneless skinless chicken thighs, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup chicken broth
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1/4 tsp white pepper
• 2 green onions, sliced for garnish

Instructions

1. Cook noodles according to package directions until al dente. Drain and set aside.
2. In a bowl, toss chicken with 1 tbsp soy sauce and cornstarch until coated.
3. Heat 1 tbsp oil in a wok or large skillet over high heat. Stir-fry chicken until golden and cooked through, about 4 minutes. Remove and set aside.
4. Add remaining 1 tbsp oil to wok. Stir-fry onion and garlic for 1 minute, then add bell pepper and cook 1 more minute.
5. In a small bowl, whisk together chicken broth, oyster sauce, dark soy sauce, remaining 1 tbsp soy sauce, sugar, and white pepper.
6. Return chicken to wok. Pour in sauce mixture and bring to a simmer. Cook until sauce thickens slightly, about 2 minutes.
7. Add cooked noodles and toss to coat in sauce. Cook 1 minute until heated through. Garnish with green onions and serve.

Tips

• Substitute chicken breast for thighs if preferred; adjust cooking time to avoid drying out.
• Add vegetables like broccoli or snap peas for extra crunch.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat in a wok or microwave.

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