Easy Chicken Stir-Fry with Noodles and Veggies
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!
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
Ingredients you need per step are listed below the step in Italic
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
NOTES
1. Spicy Option: Like it hot? Add sriracha or chili flakes to kick it up a notch.
2. Protein Choices: This recipe works well with chicken breasts or thighs, but you can also use shrimp, beef, pork, or tofu for variety.
3. Vegetable Swaps: Don’t like broccoli? No problem! Green beans, bell peppers, or sugar snap peas are great alternatives. Use your favorite veggies or whatever you have on hand.
4. Kecap manis: A sweet Indonesian soy sauce. If you don't have Kecap Manis at home, but you do have light soy sauce, low sodium soy sauce, or dark soy sauce? Then add one tablespoon of honey and half a tablespoon of extra brown sugar to three tablespoons of soy sauce.
5. Can I make this stir-fry ahead of time? Can I make this stir-fry ahead of time? It’s best fresh for the perfect texture, but you can prep the veggies and marinate the chicken in advance to save time.
Nutrition
Calories: 790kcal | Carbohydrates: 110g | Protein: 46g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 578mg | Fiber: 10g | Sugar: 16g | Vitamin A: 9007IU | Vitamin C: 147mg | Iron: 4mg
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