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Chicken Noodle Stir-Fry Recipe

Asian-inspired · Main course · 30 min total

A quick and flavorful weeknight dinner with tender chicken, vegetables, and chewy noodles tossed in a savory soy-based sauce.

Ingredients

• 8 oz dried lo mein or udon noodles
• 2 boneless skinless chicken breasts (about 1 lb), thinly sliced
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets
• 1 carrot, julienned
• 1/4 cup low-sodium chicken broth
• 3 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions

1. Cook noodles according to package directions; drain and rinse under cold water. Set aside.
2. In a bowl, toss chicken with 1 tbsp soy sauce and cornstarch. Let stand 10 minutes.
3. In a small bowl, whisk together chicken broth, remaining 1 tbsp soy sauce, oyster sauce, rice vinegar, sesame oil, and red pepper flakes.
4. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add chicken in a single layer; cook without stirring 2 minutes until browned. Stir-fry 1-2 minutes more until cooked through. Transfer to a plate.
5. Reduce heat to medium-high. Add remaining 1 tbsp oil, garlic, and ginger; stir-fry 30 seconds. Add bell pepper, broccoli, and carrot; stir-fry 3-4 minutes until crisp-tender.
6. Return chicken to wok. Add noodles and sauce; toss to combine and heat through, about 2 minutes. Garnish with green onions.

Tips

• Substitute chicken with shrimp, beef, or tofu.
• For extra veggies, add snap peas or mushrooms.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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