Description
Quick and flavorful Chicken Stir Fry Noodles with tender chicken thighs, crisp vegetables, and homemade stir fry sauce, ready in 30 minutes.
Ingredients
Scale
- 2 boneless, skinless chicken thighs
- 1 tablespoon soy sauce
- 1 1/2 teaspoons rice vinegar
- Black pepper, to taste
- 1 tablespoon cornstarch
- 1/2 small yellow onion, thinly sliced
- 1/2 medium carrot, julienned
- 2 tablespoons chopped green cabbage
- 1 medium bell pepper, thinly sliced
- 5 ounces dried noodles
- 2 tablespoons vegetable oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/3 cup water
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons cornstarch
Instructions
- Cook the noodles according to the package instructions and drain.
- Slice the chicken and marinate with soy sauce, rice vinegar, black pepper, and cornstarch for 10–15 minutes.
- Whisk together soy sauce, oyster sauce, water, sugar, and cornstarch to prepare the sauce.
- Heat 1 tablespoon of oil and cook chicken until browned and fully cooked, then remove.
- Sauté onion, carrot, cabbage, and bell pepper until slightly tender but still crisp.
- Return chicken to the skillet and add noodles.
- Pour sauce over the mixture and cook until thickened.
- Serve immediately while hot.
Notes
- You can substitute spaghetti for Asian-style noodles if needed.
- Add garlic or fresh ginger for additional flavor.
- For a spicy version, stir in red pepper flakes or chili paste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8
- Sodium: 950
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 4
- Protein: 32
- Cholesterol: 85