Looking for a quick, flavorful dinner that tastes better than takeout? This Easy Chicken Stir Fry and Noodles recipe is packed with tender chicken, colorful vegetables, and perfectly cooked noodles, all tossed in a savory homemade sauce. It’s simple to make, customizable with your favorite veggies, and ready in under 30 minutes—perfect for busy weeknights!
Ingredients
For the Sauce:
¾ cup low-sodium soy sauce
¾ cup low-sodium chicken broth
2 teaspoons ginger paste
3 tablespoons brown sugar
3 tablespoons minced garlic
2 tablespoons cornstarch
For the Stir Fry:
2–3 lbs chicken breast, cut into 1-inch cubes
Salt, black pepper, and red pepper flakes (to taste)
6 tablespoons oil (divided)
14 oz stir-fry noodles (Thai Kitchen Gluten-Free Rice Noodles or any preferred noodles)
1 cup shredded carrots
1 cup sliced mushrooms
2 bell peppers, diced
Instructions
Prepare the Sauce
In a bowl, whisk together the soy sauce, chicken broth, ginger paste, brown sugar, minced garlic, and cornstarch until smooth. Set aside.
Season the Chicken
Season the chicken cubes with salt, pepper, and red pepper flakes to taste.
Cook the Chicken
Heat a large skillet over medium-high heat and add 3 tablespoons of oil. Cook the chicken for 4–5 minutes, or until fully cooked and lightly golden. Remove from the skillet and set aside.
Cook the Noodles
Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Drain and set aside.
Cook the Vegetables
In the same skillet, add the remaining 3 tablespoons of oil. Add the carrots, mushrooms, and bell peppers. Sauté for 4–6 minutes, or until the vegetables are tender but still slightly crisp.
Combine Everything
Add the cooked chicken back to the skillet along with the cooked noodles. Pour in the sauce and turn the heat to high. Toss everything together and cook for a few minutes until the sauce thickens and coats everything evenly.
Serve and Enjoy
Remove from heat and serve hot. Enjoy your delicious homemade chicken stir fry! 🍜🍗