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 leftovers even taste great cold!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Servings: people

Calories: 546kcal

Author: Stephanie

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 olive 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.

US Customary - Metric

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 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.
📘 Find this recipe on page 109 of my 2nd cookbook, Let’s Eat!

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