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Homemade Chicken Stir Fry with Noodles photo

Chicken Stir Fry with Noodles

A quick, flavorful chicken stir-fry with vegetables and thin wheat noodles tossed in a savory-sweet sauce.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings

Equipment

  • Large Skillet

Ingredients
  

  • 8.8 ounces thin wheat noodles cook according to package directions
  • 1/3 cup lite soy sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • red miso paste, sriracha, red pepper flakes, and/or chili garlic sauce optional and to taste for a spicier stir fry
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breast cut into bite-sized pieces
  • 4 cloves garlic finely minced or pressed
  • 3 cups broccoli florets
  • 1 extra-large carrot peeled and thinly sliced on the bias (or 2 medium/large carrots)
  • 1 cup sugar snap peas
  • 1 14.5 ounce can baby corn drained
  • bamboo shoots or water chestnuts optional
  • 1/3 cup green onions sliced into thin rounds, for garnish
  • soy sauce to taste, if desired

Instructions
 

  • Cook the thin wheat noodles according to package directions; drain, toss lightly with a little oil to prevent sticking, and set aside.
  • In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, 2 tablespoons sesame oil, ground ginger, and black pepper; add miso or spicy sauces if using and set the sauce aside.
  • Heat the large skillet over medium-high heat and add the olive oil and the remaining 2 tablespoons sesame oil.
  • Add the chicken pieces and cook, turning occasionally, until about 90% cooked through, about 4–5 minutes.
  • Add the minced garlic and cook for about 1 minute, stirring, until fragrant.
  • Add the broccoli, sliced carrots, sugar snap peas, drained baby corn, and optional bamboo shoots or water chestnuts; pour the prepared sauce over the vegetables and chicken, stir to combine, cover, and cook about 3 minutes until vegetables are crisp-tender.
  • Turn off the heat, add the cooked noodles (in batches if necessary), and toss well to combine with the chicken, vegetables, and sauce.
  • Garnish with sliced green onions, add additional soy sauce to taste if desired, and serve immediately.

Notes

  • Best served fresh for optimal texture.
  • Adjust spicy condiments to taste for heat.
  • Use thin wheat noodles or noodle alternative as preferred.
  • Slice carrots thinly on the bias for even cooking.