Chicken Stir-Fry with Noodles and Vegetables
Elevate your weeknight dinner game with this vibrant and flavorful Chicken Stir-Fry with Noodles and Vegetables! This easy-to-make recipe combines tender, marinated chicken, perfectly cooked rice noodles, and a medley of crisp, colorful vegetables like red bell peppers, broccoli, carrots, and snap peas. A savory sauce made with soy sauce, oyster sauce, and a touch of chicken broth ties it all together, infusing every bite with bold, umami-packed flavors. Enhanced by garlic, ginger, and a drizzle of sesame oil, this quick stir-fry is ready in just 35 minutes, making it the perfect choice for a healthy, family-friendly meal. Garnished with green onions and sesame seeds for an extra layer of texture and taste, this dish will have everyone reaching for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 1 large carrot, julienned
- 1 cup snap peas
- 8 ounces cooked rice noodles
- 2 tablespoons oyster sauce
- 0.5 cup chicken broth
- 2 pieces green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Slice the chicken breasts thinly against the grain into bite-sized pieces.
In a bowl, combine the soy sauce, sesame oil, and cornstarch. Add the chicken pieces and marinate for at least 10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken to the wok in a single layer, cook until browned and cooked through, about 5-7 minutes. Remove from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and grated ginger, stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, broccoli florets, carrot, and snap peas to the wok. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
Return the cooked chicken to the wok, along with the cooked rice noodles. Toss everything together.
Pour in the oyster sauce and chicken broth. Stir well to combine and heat through, allowing the sauce to coat all the ingredients.
Remove the stir-fry from heat, top with sliced green onions and sesame seeds.
Serve immediately while hot, dividing among plates as needed.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3843 mg | 167% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 17.9 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1896 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
