Name: Chicken Veggie Stir Fry Noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 8 oz egg noodles; 1 lb chicken breast; 2 cup broccoli; 2 carrot; 2 bell pepper; 1 cup green peas; 3 garlic clove; 1 inch ginger; 4 fresh chives; 3 tablespoon vegetable oil; 1/4 cup soy sauce; 2 tablespoon oyster sauce; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1 teaspoon cornstarch; 1/4 cup chicken broth; 1/2 teaspoon red pepper flakes; 1 tablespoon sesame seeds

Recipe details

Dinner

27min

4 servings

0 Reviews

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This quick and flavorful stir fry combines tender chicken strips with crisp, colorful vegetables and chewy noodles, all tossed in a savory Asian-inspired sauce. Ready in under 30 minutes, this one-pan meal delivers a perfect balance of protein, carbohydrates, and vegetables. The versatile recipe allows for easy customization with whatever vegetables you have on hand, making it ideal for weeknight dinners or meal prep.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts

Quantity

Fiber

Sugar

6 g

8 g

Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Soy

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Ingredients

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Steps

Read instructions and get ready to cook

Cook the Noodles

Bring a large pot of water to boil and cook egg noodles according to package instructions until al dente.

Drain and Rinse Noodles

Drain noodles in a colander and rinse with cold water to stop cooking. Toss with 1 teaspoon of vegetable oil to prevent sticking.

Prepare the Chicken

Cut chicken breast into thin strips.

Prepare the Broccoli

Cut broccoli into small florets.

Prepare the Carrots

Peel carrots and cut into thin matchsticks.

Prepare the Bell Peppers

Remove seeds and stems from bell peppers and slice into thin strips.

Prepare the Garlic

Peel and mince garlic cloves.

Prepare the Ginger

Peel and mince fresh ginger.

Prepare the Green Onions

Wash green onions and slice diagonally, separating white and green parts.

Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, cornstarch, and chicken broth until smooth.

Cook the Chicken

Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add chicken strips and stir-fry until golden and cooked through, about 4-5 minutes.

Remove Chicken

Transfer cooked chicken to a plate and set aside.

Cook Hard Vegetables

Add another tablespoon of oil to the wok. Add broccoli and carrots, stir-frying for 2-3 minutes until they begin to soften.

Add Softer Vegetables

Add bell peppers, snow peas, and white parts of green onions to the wok. Stir-fry for 1-2 minutes.

Add Aromatics

Add minced garlic and ginger to the vegetables and stir-fry for 30 seconds until fragrant.

Return Chicken to Wok

Add the cooked chicken back to the wok with the vegetables.

Add Noodles

Add the cooked noodles to the wok and toss to combine with the chicken and vegetables.

Add Sauce

Pour the sauce over the noodle mixture and toss continuously until everything is well coated and the sauce thickens, about 1-2 minutes.

Add Red Pepper Flakes

Sprinkle red pepper flakes over the stir fry and toss to incorporate.

Garnish

Sprinkle with sesame seeds and the green parts of the green onions.

Serve

Serve immediately while hot.

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