chicken stir fry with noodles
This Chicken Stir Fry with Noodles is a quick and delicious dish that combines tender chicken, colorful vegetables, and flavorful noodles, all sautéed to perfection. Perfect for a weeknight dinner, this meal is both satisfying and nutritious.
Equipment
- 1 large skillet or wok
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 pot for boiling noodles
- 1 colander
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 8 ounces noodles (e.g., Chow Mein or egg noodles)
- 2 tablespoons vegetable oil
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, and carrots) Feel free to customize the vegetables based on your preferences.
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon ginger, minced
- ½ teaspoon black pepper
- 2 green onions, sliced for garnish
- to taste Sesame seeds for garnish, optional
Instructions
- Begin by boiling water in a large pot. Once boiling, add the noodles and cook according to package instructions until al dente. Drain the noodles and set aside.
- While the noodles are cooking, heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the skillet and season with black pepper. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
- Add the mixed vegetables to the skillet and stir-fry for about 3-4 minutes, or until they are tender-crisp.
- Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles, soy sauce, and oyster sauce (if using). Toss everything together to combine and heat through for an additional 2-3 minutes.
- Taste and adjust seasoning if necessary.
- Serve the stir fry hot, garnished with sliced green onions and sesame seeds if desired.
Notes
Feel free to customize the vegetables based on your preferences or what you have available.
You can substitute chicken with shrimp, beef, or tofu for a different protein option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.