chicken stir fry with noodles
This Chicken Stir Fry with Noodles is a delicious and quick meal bursting with flavor. It's perfect for a busy weeknight dinner and can be on the table in no time.
Equipment
- 1 Wok or large skillet
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Serving dishes
Ingredients
- 1 pound boneless, skinless chicken breast sliced into thin strips
- 8 ounces egg noodles or rice noodles
- 2 tablespoons vegetable oil
- 1 number bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger grated
- salt and pepper to taste
- green onions for garnish
Instructions
- Cook the noodles according to the package instructions. Drain and set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the sliced chicken to the pan. Season with salt and pepper, and stir-fry for about 5-7 minutes or until fully cooked. Remove from the pan and set aside.
- In the same pan, add the garlic and ginger. Cook for 30 seconds until fragrant.
- Add the sliced bell pepper, broccoli, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the pan, and add the cooked noodles, soy sauce, oyster sauce (if using), and sesame oil. Toss everything together until well combined and heated through, about 2-3 minutes.
- Taste and adjust seasoning as necessary. Serve hot, garnished with chopped green onions.
Notes
Feel free to use any vegetables you have on hand. Carrots, mushrooms, or zucchini would work great.
For extra flavor, you can add a splash of rice vinegar or a pinch of red pepper flakes for heat.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop or in the microwave before serving.