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Chicken Noodle Stir Fry

This Chicken Noodle Stir Fry recipe is easy to make and has the best savory sauce! There are a ton of vegetable options and garnishes include peanuts, Chow Mein noodles, green onions, red pepper flakes, and more!

BONUS: This also tastes great when served cold, and leftovers freeze and reheat well!

A skillet filled with Chicken Noodle Stir Fry with rice noodles, vegetables and sauce.

Chicken Noodle Stir Fry

I’m so glad you’re here, because this is about to become your all-time favorite stir fry recipe. The flavors in this sauce balance each other out so perfectly. There’s sweet, savory, umami, and a touch of heat (that doesn’t make this spicy), but helps to amp up the other flavors.

There are a lot of vegetable options and the stir fry noodles take this over the top. (Bonus: Spaghetti noodles can be used if you don’t have rice noodles on hand).

The golden chicken has a few seasoning options outlined and tastes so great in this sauce. You’re going to love this.

How to Make It

*See recipe card below this post for ingredient quantities and full instructions.

Dice, season, and sear the chicken and set aside. Deglaze the pan with white wine (or chicken broth). Sauté the broccoli, onions, and carrots. 

A plate of seared chicken next to a skillet with broccoli, onions, and carrots.

Add the red bell peppers and sauté for 1-2 minutes. Add the sauce. Bring to a gentle boil and stir in the cornstarch slurry. Allow the sauce to thicken, then reduce heat.

A skillet of vegetables with sauce being poured in.

Add the chicken and cooked noodles. Stir to combine and allow it to heat through. Garnish with desired toppings and serve.

A skillet with rice noodles and chicken being added to vegetables and sauce.

Pro Tips

  • White Wine: Chardonnay and Pinto Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
  • ½ lb. thin spaghetti noodles can be used instead of rice noodles if needed.
  • While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all chicken broth can be used.
  • A heaping tablespoon of peanut butter may also be added to the sauce for a hint of peanut flavor. This is totally optional.
  • To control the sodium in this recipe: Consider using low sodium soy sauce and/or broth.
  • Optional additions to this recipe include: Celery, mushrooms, water chestnuts, snap peas, spinach, and kale.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren’t mushy/overcooked when reheated.

A skillet with Chicken Noodle Stir Fry with Chow Mein Noodles and Cashews on the side.

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A skillet with Chicken Noodle Stir Fry with vegetables, rice noodles, and sauce.

Chicken Noodle Stir Fry

5 from 8 ratings
This Chicken Noodle Stir Fry recipe is easy to make and has the best savory sauce! There are a ton of vegetable options and leftovers even taste great cold!

Ingredients

Sauce

  • 3 Tablespoons cornstarch, + 3 tbsp. cold water
  • ¾ cup chicken broth
  • ¾ cup beef broth
  • ¼ cup soy sauce
  • 1 teaspoon hot sauce
  • ¼ tsp ground ginger
  • 2 ½ tablespoons honey
  • 3 cloves garlic, minced

Stir Fry

  • 7 oz. rice noodles
  • 1 ¼ lb. boneless skinless chicken breast, about 2 medium chicken breasts
  • Salt/Pepper, see notes for a more robust seasoning combination for the chicken
  • 2 tablespoons peanut oil, can sub vegetable oil
  • 3 tablespoons dry white wine, can sub chicken broth. See notes.
  • 3 cups broccoli florets, washed and patted dry
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • ¾ cup carrots, julienned
  • For Serving: Green Onions, Crushed Red Pepper Flakes, Roughly chopped peanuts and/or cashews, crunchy Chow Mein noodles.

Instructions

Prep Work

  • Combine cornstarch + 3 Tablespoons water in a covered container and shake to combine. Set aside in a cool place.
  • Combine remaining sauce ingredients in a medium bowl and set aside.
  • Cook the noodles according to package instructions. Rice noodles should be rinsed with cool water once cooked. If using spaghetti, drizzle with a little oil after cooking and spread it out on a tray to prevent sticking while it cools
  • Measure out additional ingredients before beginning.

Make the Stir Fry

  • Cut the chicken into bite-sized pieces and pat dry. Season with salt and pepper. (See notes for additional seasoning options.)
  • Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and let it sear, undisturbed, for about 3 minutes. Toss and allow the other sides to cook through and turn golden, about 2-3 more minutes. Remove and set aside.
  • Reduce heat to medium and add the white wine. Use a silicone spatula to clean the bottom and sides of the skillet. Let it reduce by half, 2-3 minutes.
  • Add a splash of additional oil if needed. Add the broccoli, carrots, and onions and toss to coat. Cook for 3 minutes, until slightly softened. Add the bell peppers and cook for 1-2 minutes.
  • Add sauce mixture and bring to a gentle boil. Let it simmer/reduce for 2-3 minutes. Take the cornstarch mixture and give it a shake. Slowly stir it into the sauce. Let it continue to bubble gently until desired thickness is obtained. Reduce heat to low.
  • Stir in the cooked noodles and chicken and let it heat through. Add desired garnishes and serve.

Notes

Optional Chicken Seasoning: ½ tsp each: dried parsley, dried basil, salt. ¼ tsp. each: garlic powder and pepper.

Pro Tips:
  • White Wine: Chardonnay and Pinto Grigio are great wine options to deglaze the pan with. An equal amount of chicken broth may be used if you don’t cook with wine.
  • ½ lb. thin spaghetti noodles can be used instead of rice noodles if needed.
  • While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all chicken broth can be used.
  • A heaping tablespoon of peanut butter may also be added to the sauce for a hint of peanut flavor. This is totally optional.
  • To control the sodium in this recipe: Consider using low sodium soy sauce and/or broth.
  • Optional additions to this recipe include: Celery, mushrooms, water chestnuts, snap peas, spinach, and kale.

Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren't mushy/overcooked when reheated.

Nutritional Information shared is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 546kcal, Carbohydrates: 71g, Protein: 37g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 1465mg, Potassium: 1025mg, Fiber: 5g, Sugar: 16g, Vitamin A: 5412IU, Vitamin C: 106mg, Calcium: 78mg, Iron: 2mg
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18 comments on “Chicken Noodle Stir Fry”

  1. I usually just cook what I know. The same things my mom cooked over and over growing up. I recently found one of your recipes on Pinterest and have made several now and haven’t found one I didn’t like. This is the MOST delicious thing I’ve cooked. I halved the hot sauce measurement because I’m a wimp and my two year old even was chowing down on the noodles. (We are working on veggies) lol thank you so so much.

    • This makes me so happy Lauren! I’m so happy you’re getting out of that rut where you just make things on repeat, I’ve been there! Thanks so much for taking the time to leave such great comments!❤️

  2. Just make it!  You’ll thank me later LOL.  Another winner…quick delicious and easy to make! Sub any veggies on hand and I served with cauliflower rice…loved it!

    • I’m so happy you enjoyed this with the cauliflower rice Lisa, Nice work! I like your advice, “Just make it”, sounds good to me! Thanks so much for the great review!💖

  3. Alright, Ms. Cozycook, your recipe saved the day again tonight. It was like ordering takeout but better. Cooked as written, and it was perfection. The sauce was an even blend of sweet and salty. First time cooking rice noodles. I am hooked. So much easier than spaghetti.
    Thank you! Thank you!! Thank you!!!

  4. Another successful dinner. I reduced the hot sauce, I used tabassco, as my kids can’t handle too much spice. Nice little kick to it.

    • I am soo happy that you liked it Katherine! And if you ever care to try it with Frank’s Hot Sauce, you won’t even know it’s in there- it just elevates the other flavors but won’t add heat in the 1 tsp quantity!! 🙂 Thank you so much for taking the time to leave a review! -Stephanie

  5. What are your thoughts on fresh ginger instead of ground? How much would you substitute?

  6. This recipe was so good, will definitely make it again.  Looking forward to trying more recipes.

  7. Great Stir Fry, everyone in the family love it.

  8. So good!  I didn’t have spaghetti or rice noodles so threw some rice in the rice cooker.  The sauce is so rich and flavorful with the chicken and vegetables on the rice it was heaven. Will definitely use this recipe again.  Thank you!

    • You’re very welcome Marla, I’m so happy you liked this one! I enjoy it with rice too. Thanks so much for the great comments and for taking the time to leave a review!😃

  9. I am in LOVE with this quick dish. I always appreciate ways to get my kids to eat their veggies and the noodles and peanut butter option make that happen!!! This tasty sauce transformed the meal and I couldn’t be happier! My other favorite part of this recipe is that it is fast. I can come home from work, and have it on the table in no time with minimal dishes! Ten stars from my family!!!

    • Wahooo! That’s so great to hear Joshua! I agree, this is a great family dinner since even the kiddos like it. Nice and easy too, thanks so much for the great comments and for taking the time to leave a review!😃

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