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Chicken Stir Fry with Noodles

Chicken Stir Fry with Noodles Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, sliced into bite-size strips
  • 8 oz stir-fry noodles (yakisoba or lo mein)
  • 1 red bell pepper, thinly sliced
  • 1 cup snow peas, trimmed
  • 1 medium carrot, cut into matchsticks
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch mixed with 1 tablespoon cold water
  • 2 tablespoons vegetable or canola oil
  • Sliced green onions and sesame seeds, for serving

Method
 

  1. Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and the cornstarch slurry in a small bowl; set near the stove.
  2. Heat oil in a large skillet over high heat, sear the chicken in a single layer until golden and just cooked through, about 3 to 4 minutes total, then transfer to a plate.
  3. Add bell pepper, snow peas, and carrot to the pan and stir-fry for 2 minutes, then toss in garlic and ginger and cook 30 seconds more.
  4. Return chicken and any juices to the pan, add the noodles and sauce, and toss for 1 minute until the sauce thickens and coats everything.
  5. Spoon into bowls, top with green onions and sesame seeds, and serve immediately.

Notes

If your noodles come in a tight vacuum pack, rinse them under hot water and gently pull them apart before adding to the pan. Any crisp vegetable you have on hand (bok choy, snap peas, thinly sliced broccoli) will work in place of the vegetables listed, just keep the total volume about the same.