Forktionary

Stir Fried Chicken And Noodles Recipe

This family-favorite recipe, originally from a newspaper clipping, delivers a quick and easy weeknight dinner bursting with flavor! Tender chicken and crisp-tender vegetables tossed in a savory sauce coat perfectly cooked noodles for a satisfying and delicious meal. Get ready to enjoy this stir-fry sensation!

Prep Time 20 mins
Cook Time 60 mins
Calories 288.8 kcal
Protein 38g
Rating 4.7 (30 Reviews)
Stir Fried Chicken And Noodles 88

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Stir Fried Chicken And Noodles

  • Chicken Broth
  • 1/4 cup soy sauce
  • White Wine
  • 1 clove minced garlic
  • 1 teaspoon grated ginger
  • 1/2 teaspoon ground black pepper
  • Red Pepper Flakes
  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon + 2 teaspoons vegetable oil
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1 cup shredded cabbage
  • Fresh Snow Pea
  • 8 oz noodles
  • 1 tablespoon cornstarch

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Stir Fried Chicken And Noodles? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Stir Fried Chicken And Noodles

  1. In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 clove minced garlic, and 1/2 teaspoon ground black pepper.
  2. Set aside 3/4 cup of the marinade.
  3. Add 1 lb boneless, skinless chicken breasts to the remaining marinade.
  4. Refrigerate for at least 30 minutes (or up to 2 hours).
  5. Drain the chicken, discarding the marinade.
  6. Heat 2 teaspoons of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until no longer pink, about 5-7 minutes.
  7. Remove the chicken and set aside, keeping it warm.
  8. Add 1 tablespoon of vegetable oil to the wok. Add 1 cup broccoli florets and 1/2 cup sliced carrots. Stir-fry for 3-4 minutes.
  9. Add 1 cup shredded cabbage and 1/2 cup frozen peas.
  10. Stir-fry until the vegetables are tender-crisp, about 2-3 minutes.
  11. Meanwhile, cook 8 oz of your favorite noodles according to package directions.
  12. In a small bowl, whisk together 1 tablespoon cornstarch and the reserved 3/4 cup marinade.
  13. Add the cornstarch mixture to the vegetables in the wok.
  14. Bring to a boil, stirring constantly.
  15. Reduce heat and simmer until the sauce has thickened, about 1-2 minutes.
  16. Add the cooked noodles and the cooked chicken to the wok.
  17. Toss to combine and cook until heated through, about 1 minute.

Nutrition Information (Approximate per serving)

Sodium

42 g

Sugar

16g

Fat

9g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Asian Chinese

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less 30 Minutes Or Less Time To Make Course Main Ingredient Preparation Healthy Main Dish Pasta Poultry Chicken Stove Top Dietary Low Cholesterol Low Saturated Fat Stir Fry Healthy 2 Low In Something Meat Chicken Breasts Pasta Rice And Grains Equipment Technique