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+ servings
A skillet with Chicken Noodle Stir Fry with vegetables, rice noodles, and sauce.
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5 from 7 ratings

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!

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.

Video:

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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