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!

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. 

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.

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

Pro Tips

• White Wine: Chardonnay and Pinot 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.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
• 8-inch Chef’s Knife– This is the one I have, I love it.
• Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.)
• Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water.
• Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.

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Chicken Noodle Stir Fry

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

5 from 13 ratings

Servings: 4 people

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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

US Customary - Metric

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
• ▢ ¼ cup 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.

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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.

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Pro Tips:

• White Wine: Chardonnay and Pinot 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.

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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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Course: Main Course

Cuisine: American

Author: Stephanie