Description
A delicious and quick chicken stir-fry with noodles and vegetables.
Ingredients
Scale
- 1 lb (450 g) chicken breast, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- ⅓ cup soy sauce
- 3 tbsp honey
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tbsp rice vinegar (or lime juice)
- 1 tbsp sriracha (optional, for heat)
- 1 tsp sesame oil
- 8 oz (225 g) rice noodles or lo mein noodles
- 1 tbsp oil
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 3 green onions, chopped
- Sesame seeds, for topping
Instructions
- Prepare the Chicken: Toss sliced chicken with soy sauce and cornstarch. Let rest 10 minutes.
- Mix the Sauce: Whisk together soy sauce, honey, brown sugar, garlic, rice vinegar, sriracha, and sesame oil. Set aside.
- Cook Noodles: Boil noodles according to package directions. Drain and set aside.
- Sear Chicken: Heat oil in a large skillet or wok. Add chicken and cook until golden and cooked through.
- Add Veggies: Add carrots and bell peppers. Stir-fry 2–3 minutes.
- Combine Everything: Pour in the sauce, bring to a simmer, then add the cooked noodles. Toss until glossy and sticky.
- Finish: Stir in green onions and top with sesame seeds.
Notes
- You can adjust the heat by adding more or less sriracha.
- Serve with extra sesame seeds on top for added crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg