High Protein Stir-Fried Noodles with Chicken and Vegetables
Elevate your weeknight dinners with this tantalizing recipe for High Protein Stir-Fried Noodles with Chicken and Vegetables! Packed with lean chicken breast, nutrient-rich veggies like broccoli, bell peppers, and carrots, and high-protein egg noodles, this dish is both satisfying and guilt-free. Infused with bold flavors from a homemade blend of low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, and a touch of honey, this stir-fry delivers incredible taste in every bite. Perfectly cooked noodles are tossed with tender chicken and crisp vegetables, all enveloped in a glossy, savory sauce. Finished with a sprinkling of toasted sesame seeds and fresh green onions, this recipe cooks up in just 15 minutes, making it a quick and wholesome meal for busy nights. Ideal for meal prep or a cozy family dinner, this high-protein stir-fry is a flavorful way to stay full and energized.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams boneless, skinless chicken breast
- 60 milliliters low-sodium soy sauce
- 30 milliliters oyster sauce
- 15 milliliters hoisin sauce
- 15 milliliters honey
- 15 milliliters sesame oil
- 10 grams cornstarch
- 60 milliliters water
- 15 milliliters olive oil
- 3 cloves garlic cloves, minced
- 10 grams ginger, grated
- 2 medium carrots, julienned
- 2 medium bell peppers, sliced
- 200 grams broccoli florets
- 2 stalks green onions, sliced
- 250 grams egg noodles (use high-protein or whole wheat variety if available)
- 10 grams sesame seeds, toasted
Instructions
Cut the chicken breast into thin strips and set aside.
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, honey, sesame oil, cornstarch, and water to create the stir-fry sauce. Whisk until smooth and set aside.
Cook the egg noodles according to the package instructions. Drain, rinse with cold water to stop the cooking process, and set aside.
Heat half of the olive oil in a large wok or skillet over medium-high heat. Add the chicken strips and stir-fry for 5-6 minutes until fully cooked and lightly browned. Transfer the chicken to a plate.
Add the remaining olive oil to the wok and stir-fry the garlic and ginger until fragrant, about 30 seconds.
Add the carrots, bell peppers, and broccoli to the wok. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the wok along with the stir-fry sauce. Toss everything together and cook for another 2 minutes until the sauce thickens and evenly coats the ingredients.
Finally, add the cooked noodles to the wok and toss everything together until well combined. Cook for 1-2 minutes to heat the noodles through.
Garnish the dish with green onions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 416 mg | 138% | |
| Sodium | 3664 mg | 159% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 43.9 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 429 mg | 33% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2649 mg | 56% | |
*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.
