Busy weeknight? No worries! This easy chicken stir-fry with noodles and veggies will make your dinner stress-free. With tender chicken, crunchy vegetables, and a sweet, savory sauce, it’s a dish you’ll want to make over and over. The best part? It’s ready in just 15 minutes. Perfect for those hectic days when you need a quick and tasty meal. Serve it to your family, and I bet they’ll be asking for seconds!

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Delicious Stir-Fry with Chicken, Noodles & Broccoli
I love quick recipes, and this chicken stir-fry is one of my favorites for busy evenings. The sauce, made with savory soy sauce, nutty sesame oil, and a touch of dark brown sugar, makes everything taste amazing. The broccoli and carrots add a nice crunch, while the noodles soak up all the delicious flavors.
Everything cooks in just one pan, which means less cleanup—a win when you’ve had a long day! My family loves this dish, and I often switch up the veggies depending on what’s in the fridge. It’s super versatile, quick, and always satisfying. Plus, it’s a great way to sneak in extra veggies while enjoying a comforting meal.
Preparation in 4 steps

- Step 1: Follow the instructions on the package to cook the noodles. In a bowl, mix soy sauce, salt, pepper, and cornstarch to make a sauce.

- Step 2: Add the chicken and stir well until the chicken is coated.

- Step 3: Heat a wok or large pan over high heat. Add oil and stir-fry the chicken until it’s browned and cooked through. Remove the chicken and set it aside. Add the veggies to the wok with water, kecap manis, and rice vinegar. Bring everything to a boil and stir-fry for about 4 minutes. Then add the cooked noodles.

- Step 4: Add the cooked noodles and chicken back to the wok. Stir in sesame oil and sugar, mixing well so the sauce coats everything. Heat until warm and serve!

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📖 Recipe
RECIPE CARD
Ingredients
- 1 pound egg noodles
- 1½ teaspoon cornstarch
- salt and pepper, to taste
- 1 tablespoon Japanese soy sauce
- 1 pound chicken breast, cut into small cubes
- 2 tablespoons sunflower oil
- 1¼ pound broccoli, small florets
- 3 carrots, thin slices
- 1 leek, thin slices
- ½ cup water
- 2 tablespoons rice vinegar
- 1 tablespoon Kecap Manis, or sweet soy sauce
- 1 tablespoon sesame oil
- 1½ tablespoon sugar
- 1 lemon, sliced
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Put a pot of water on the stove and bring it to a boil.
- Add the noodles and cook until done. Drain and set aside.1 pound egg noodles
- In a bowl, mix the cornstarch, soy sauce, salt, and pepper.1½ teaspoon cornstarch, salt and pepper, 1 tablespoon Japanese soy sauce
- Add the chicken pieces and stir until evenly coated.1 pound chicken breast
- Heat 2 tablespoons of oil in a wok or large pan over high heat.2 tablespoons sunflower oil
- Stir-fry the chicken, stirring constantly, until browned and cooked through.
- Remove the chicken from the wok and set it aside.
- Add the broccoli, carrots, and leek to the wok.1¼ pound broccoli, 3 carrots, 1 leek
- Pour in water, rice vinegar, and Kecap Manis.½ cup water, 2 tablespoons rice vinegar, 1 tablespoon Kecap Manis
- Bring to a boil and stir-fry for about 4 minutes until the vegetables are tender.
- Add the cooked noodles to the wok.
- Drizzle with sesame oil and sprinkle with sugar. Stir well.1 tablespoon sesame oil, 1½ tablespoon sugar
- Return the cooked chicken to the wok. Stir everything together to combine.
- Serve immediately. Garnish with a slice of lemon for extra flavor if desired. Enjoy your meal!1 lemon
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