Chicken Stir-fry with Noodles
Simple and healthy stir-fry that makes weeknights easy!
Servings: 4 servings
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.