Name: Easy Chicken Stir-Fry Noodles
Ingredients: 1/4 cup (60ml) low-sodium soy sauce: The savory, umami base of our sauce. Using low-sodium gives you more control over the saltiness.; 2 tablespoons hoisin sauce: Adds a sweet, tangy, and slightly spicy depth. It’s a powerhouse of flavor.; 1 tablespoon rice vinegar: Provides a bright acidity to balance the richness.; 1 tablespoon honey or brown sugar: For a touch of sweetness to round out the sauce; adjust to your preference.; 1 tablespoon toasted sesame oil: Lends a distinctive nutty aroma and flavor crucial for an authentic stir-fry taste.; 1 teaspoon cornstarch (or arrowroot powder): The secret to a glossy, perfectly thickened sauce that clings to the noodles and chicken.; 1-2 cloves garlic, minced: Aromatic foundation; use more or less to your liking.; 1 teaspoon freshly grated ginger: Adds a warm, zesty kick that complements the garlic.; Optional: 1/2 teaspoon sriracha or a pinch of red pepper flakes: If you like a little heat.; 1 lb (450g) boneless, skinless chicken breasts or thighs: Thinly sliced against the grain for maximum tenderness. Thighs offer more flavor and moisture.; 1 tablespoon soy sauce (for marinating chicken): Helps to season the chicken from within.; 1 teaspoon cornstarch (for marinating chicken): Creates a light coating that helps the chicken brown and stay tender.; 8-10 oz (225-280g) dried stir-fry noodles (e.g., lo mein, ramen, udon, or even spaghetti): Cooked according to package directions. Fresh noodles work wonderfully too!; 1 tablespoon cooking oil with a high smoke point (e.g., canola, avocado, peanut, or grapeseed oil): Essential for high-heat stir-frying without burning.; 1 medium onion, thinly sliced: Adds a sweet and savory base layer of flavor.; 2-3 bell peppers (assorted colors), thinly sliced: For sweetness, color, and a lovely crunch.; 1 large carrot, julienned or thinly sliced: Adds sweetness and a vibrant orange hue.; 1 head of broccoli, cut into small florets: A classic stir-fry vegetable that soaks up the sauce beautifully.; Optional: 4-5 shiitake mushrooms, sliced (or other mushrooms): For an earthy, umami boost.; Optional Garnish: Toasted sesame seeds, chopped green onions/scallions, fresh cilantro leaves: For a final flourish of flavor and visual appeal.

Ingredients

Scale

Here’s what you’ll need to create this mouth-watering Easy Chicken Stir-Fry Noodles dish for approximately 4 servings:

For the Stir-Fry Sauce:

1/4 cup (60ml) low-sodium soy sauce: The savory, umami base of our sauce. Using low-sodium gives you more control over the saltiness.
2 tablespoons hoisin sauce: Adds a sweet, tangy, and slightly spicy depth. It’s a powerhouse of flavor.
1 tablespoon rice vinegar: Provides a bright acidity to balance the richness.
1 tablespoon honey or brown sugar: For a touch of sweetness to round out the sauce; adjust to your preference.
1 tablespoon toasted sesame oil: Lends a distinctive nutty aroma and flavor crucial for an authentic stir-fry taste.
1 teaspoon cornstarch (or arrowroot powder): The secret to a glossy, perfectly thickened sauce that clings to the noodles and chicken.
1–2 cloves garlic, minced: Aromatic foundation; use more or less to your liking.
1 teaspoon freshly grated ginger: Adds a warm, zesty kick that complements the garlic.
Optional: 1/2 teaspoon sriracha or a pinch of red pepper flakes: If you like a little heat.

For the Stir-Fry:

1 lb (450g) boneless, skinless chicken breasts or thighs: Thinly sliced against the grain for maximum tenderness. Thighs offer more flavor and moisture.
1 tablespoon soy sauce (for marinating chicken): Helps to season the chicken from within.
1 teaspoon cornstarch (for marinating chicken): Creates a light coating that helps the chicken brown and stay tender.
8–10 oz (225-280g) dried stir-fry noodles (e.g., lo mein, ramen, udon, or even spaghetti): Cooked according to package directions. Fresh noodles work wonderfully too!
1 tablespoon cooking oil with a high smoke point (e.g., canola, avocado, peanut, or grapeseed oil): Essential for high-heat stir-frying without burning.
1 medium onion, thinly sliced: Adds a sweet and savory base layer of flavor.
2–3 bell peppers (assorted colors), thinly sliced: For sweetness, color, and a lovely crunch.
1 large carrot, julienned or thinly sliced: Adds sweetness and a vibrant orange hue.
1 head of broccoli, cut into small florets: A classic stir-fry vegetable that soaks up the sauce beautifully.
Optional: 4-5 shiitake mushrooms, sliced (or other mushrooms): For an earthy, umami boost.
Optional Garnish: Toasted sesame seeds, chopped green onions/scallions, fresh cilantro leaves: For a final flourish of flavor and visual appeal.

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Instructions

Follow these steps for a perfect Easy Chicken Stir-Fry Noodle experience:

Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: low-sodium soy sauce, hoisin sauce, rice vinegar, honey (or brown sugar), toasted sesame oil, cornstarch, minced garlic, grated ginger, and optional sriracha/red pepper flakes. Set aside. This step is crucial for a smooth cooking process, as stir-frying happens quickly.
Marinate the Chicken: Pat the thinly sliced chicken dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch until evenly coated. Let it marinate for at least 10-15 minutes while you prepare the other ingredients. This “velveting” technique helps to keep the chicken tender and flavorful.
Cook the Noodles: Cook your chosen noodles according to the package instructions until al dente (slightly firm to the bite). Drain them well and rinse with cold water to stop the cooking process and prevent sticking. You can toss them with a tiny drizzle of sesame oil to further prevent clumping. Set aside.
Prepare the Vegetables (Mise en Place): Ensure all your vegetables – onion, bell peppers, carrot, broccoli, and any optional mushrooms – are washed, chopped, and ready to go. Stir-frying is a fast process, so having everything prepped (your “mise en place”) is key to success.
Cook the Chicken: Heat 1 tablespoon of high smoke point cooking oil in a large wok or a large, heavy-bottomed skillet over medium-high to high heat until the oil is shimmering. Add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Stir-fry for 3-5 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the wok/skillet and set it aside on a plate.
Stir-Fry the Vegetables: Add another tablespoon of oil to the wok/skillet if needed. Add the onions and carrots first, as they take a bit longer to cook. Stir-fry for 2-3 minutes until they begin to soften. Then, add the bell peppers and broccoli florets (and mushrooms, if using). Continue to stir-fry for another 3-5 minutes until the vegetables are tender-crisp. You want them to retain some of their crunch and vibrant color. If the pan seems dry, you can add a tablespoon or two of water or broth to help steam the vegetables slightly.
Combine and Sauce: Return the cooked chicken to the wok/skillet with the vegetables. Give the prepared sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables. Stir everything together continuously for 1-2 minutes, ensuring everything is well-coated and the sauce thickens to a glossy consistency.
Add Noodles and Toss: Add the cooked and drained noodles to the wok/skillet. Gently toss everything together using tongs or two large spoons, ensuring the noodles are thoroughly coated with the sauce and mixed with the chicken and vegetables. Cook for another 1-2 minutes, just until the noodles are heated through.
Serve: Immediately divide the Easy Chicken Stir-Fry Noodles among serving bowls. Garnish with toasted sesame seeds, chopped green onions, and/or fresh cilantro, if desired. Enjoy hot!

Nutrition

Serving Size: one normal portion
Calories: 650
Sodium: 1200mg
Carbohydrates: 75g
Fiber: 8g
Protein: 45g