Stir Fried Chicken and Noodles
Elevate your weeknight meals with this vibrant and savory Stir Fried Chicken and Noodles recipe, a quick and satisfying dish that’s brimming with flavor and texture. Succulent strips of marinated chicken are stir-fried to perfection alongside a colorful medley of fresh vegetables—crisp broccoli, sweet red bell peppers, and tender carrots—all tossed in a rich, umami-packed sauce made with soy sauce, oyster sauce, and sesame oil. Chewy egg noodles bring the dish together, soaking up every drop of the delicious sauce for a harmonious bite every time. Ready in just 35 minutes, this one-pan wonder combines easy preparation with restaurant-quality results, making it ideal for busy evenings. Serve it straight from the wok, garnished with fragrant green onions and a sprinkle of red pepper flakes for a touch of heat, and watch it become a family favorite. Keywords: stir fried chicken and noodles recipe, quick stir fry, easy chicken noodle dinner, homemade stir fry sauce.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 large carrot, julienned
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 8 ounces egg noodles
- 3 tablespoons vegetable oil
- 3 pieces green onions, chopped
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Thinly slice the chicken breast into bite-sized strips.
In a small bowl, mix 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and the cornstarch. Add the chicken and toss to coat. Let marinate for 10 minutes.
Cook the egg noodles according to package instructions. Drain, rinse with cold water, and set aside.
Prepare the sauce by mixing the remaining 2 tablespoons of soy sauce and the oyster sauce in a small bowl. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, stir-frying for 30 seconds until fragrant.
Add the carrots, red bell pepper, and broccoli florets to the wok. Stir-fry for 3-5 minutes until the vegetables are slightly tender but still crisp.
Return the chicken to the wok and pour in the sauce. Stir to coat everything evenly.
Add the cooked noodles to the wok and toss until well combined and heated through.
Sprinkle the chopped green onions and red pepper flakes (if using) over the stir fry. Serve immediately and enjoy!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.4 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 614 mg | 13% | |
*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.
