Stir Fry Chicken Noodles
A delightful dish featuring tender chicken, colorful vegetables, and noodles in a flavorful sauce, perfect for busy families.
Ingredients
Chicken and Marinade
- 1 lb Chicken Breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch for marinating chicken
Noodles
- 8 oz lo mein noodles or spaghetti noodles
Vegetables
- 2 tablespoons vegetable oil divided
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup sliced bell peppers (red, green, or yellow)
- 1 cup snow peas
Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1/4 cup beef broth
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Garnish
- Spring onions, chopped for garnish
- Sesame seeds optional, for garnish
Instructions
Preparation
- In a bowl, toss the thinly sliced chicken breast with soy sauce and cornstarch until well coated. Set aside to marinate for about 10-15 minutes.
- Cook the lo mein noodles or spaghetti according to the package instructions. Drain and set aside.
Cooking
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken breast and stir-fry until cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Sauté the sliced onion, minced garlic, carrots, bell peppers, and snow peas until the vegetables are tender-crisp, about 5-7 minutes.
- Return the cooked chicken breast to the skillet with the vegetables.
- In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and chicken broth.
- Pour the sauce mixture over the chicken breast and vegetables, stirring to coat evenly.
- Add the cornstarch slurry to the skillet and cook for 1-2 minutes, stirring constantly, until the sauce has thickened.
- Add the cooked lo mein noodles or spaghetti to the skillet and toss everything together until the noodles are fully coated with the sauce.
Notes
Serve in a large, shallow bowl garnished with chopped spring onions and sesame seeds. This dish pairs well with cucumber salad or steamed dumplings. Store leftovers in an airtight container for up to 3 days in the refrigerator or 1-2 months in the freezer.