A simple stir-fry made with chicken breast, lots of fresh vegetables, and a great homemade sauce that makes weeknights easy! If you do not eat or want poultry another option for protein is shrimp or tofu.
I love a easy weeknight meal and this stir-fry takes very little time to put together. Using fresh vegetables like carrots, broccoli, sweet peppers, and green onions makes a great balanced and healthy dish. You can prepare the vegetables ahead of time by chopping and storing in the fridge until ready to use. That makes putting the meal together go much quicker as well.
Now you can add any vegetables you like but I am a fan of sweet peppers as opposed to bell peppers because they play off the sauce flavors so well. A little sweet with spicy makes such a classic combo. I buy ramen noodle packs or make them from scratch! They can be made ahead and froze. I put the portions in zip lock bags and keep them frozen until ready to use.. They cook in 3 minutes. Such a life saver for this dish and soups.
Here is a link to my homemade noodles. Homemade Stir-fry Noodles!
To make this recipe a full meal, I like to serve it with jasmine rice and frozen potstickers. I usually buy the Ling Ling brand. They sell in most major grocery stores.
Let’s get right to it!
Chicken Stir-fry with Noodles
Equipment
- wok or large pan
Ingredients
- 1-2 chicken breasts, sliced into bite size pieces can use tofu or shrimp too
- 1 cup chopped broccoli
- 3/4 cup carrots, sliced
- 5-6 sweet peppers, sliced
- 3-4 green onions, sliced
- `1 cup chicken or vegetable both
- 1 tbsp. hoisin sauce can sub fish sauce
- 1-2 tbsp. gochujang Korean chili sauce can sub chili sauce
- 1 tsp minced garlic
- 3-4 tbsp. low sodium soy sauce
- 1 tsp. ginger paste
- 1/2 tbsp. sesame seeds black or white
- vegetable oil
- salt and pepper
- ramen noodles, cooked
Instructions
- To start, prep all the vegetables.
- Chop the chicken and get the pan/wok ready. Over med-high heat add 2 tablespoons of vegetable oil,
- Add the chicken. Season with salt and pepper. Cook until no longer pink.
- Remove chicken to a small plate for now. It will be added back in.
- To the wok add 2 more tablespoons of oil and all the vegetables EXCEPT the green onions.
- Boil the water for ramen at this point while sautéing the vegetables.
- Sautee until the vegetables have a bit of a char on them.
- Drop the ramen in and cook for 2-3 minutes.
- Now go ahead and add the chicken back to the mix.
- Now push everything to the side, add 1 tablespoon of oil to the pan and the noodles.
- Stir-fry for 2 1 minute and then mix in with the veggie mix. It's okay if the noodles stick a bit because the liquid will break it all up!
- Alright now we add the garlic, broth, hoisin, soy sauce, chili sauce, and ginger.
- Stir fry. Cook until the liquid is almost gone.
- Now add the green onions, stir, and finish off with sesame seeds. Plate and ENJOY!
- I like to add some siracha hot sauce. We usually enjoy with jasmine rice and frozen potstickers.
[…] Chicken Stir-Fry with Noodles — She’s Got The Cooks […]