Chicken Stir Fry with Vegetables & Noodles


Chicken stir fry with vegetable and noodlesChicken stir fry with vegetable and noodles

Chicken stir fry with vegetables may look difficult to make, but it really isn't. This recipe has minimal ingredients and can be prepared and cooked within 30 minutes! Once you get the concept of how to make stir fry dishes, you can get creative and add whatever protein you like, along with your favorite vegetables. There are also flavorful packets you can purchase at your local grocery store that is specifically made for stir frys. For this recipe, I opted to not use a pre-seasoned packet. I really wanted to focus on blending flavors on my own and mainly to reduce the sodium content. However, I have used those packets before and they do taste great. Just use what you feel comfortable with. If you opt to go with the pre-seasoned packet, just omit a few of the ingredients below.



You'll need the following for this Chicken Stir Fry with Vegetables and Noodles recipe:

Prep Time: 30 Minutes (This includes marinade. If you marinade ahead of time, prep time will be 10-15 minutes if chopping all veggies. Reduce this time even more if you buy pre-cut veggies).

Cook Time: 20 minutes

Serves: 2

  • 2 Cups Diced Chicken Breast. It should be cut into 1 inch pieces
  • 2 T. Garlic
  • 1 T. Chopped Fresh Ginger
  • 1 tsp. Sweet & Hot Mustard
  • 1 1/2 tsp. Hot Chili Oil with Red Pepper Flakes
  • 3 T. Soy Sauce
  • 1 T. Chopped Fresh Cilantro
  • 1/4 C. Water
  • 1 Cup Napa Cabbage
  • 24 oz of Carrots, Broccoli and Cauliflower
  • 2 Spring Onions
  • 1 T. Cooking Oil
  • 1 T. Rice Wine Vinegar
  • 1/2 Cup of Fresh Egg Noodles or Angel Hair Pasta
  • Sesame Seeds




Preparation

The preparation for this dish will be split into the marinade time, preparing the stir fry and the prep for the noodles or rice.


Marinade

You can marinade the chicken the night before or prepare it in the morning before you head out to work. If you do not have time to do this, make sure to marinade the chicken first before you do anything else so the meat can have plenty of time to marinade before you are ready to cook.

In a bowl, place the two cups of diced chicken. Add the chopped garlic, fresh ginger, sweet and hot mustard, hot chili oil, 1 T. of soy sauce and fresh chopped cilantro, then mix thoroughly. Set aside.


Noodle Pasta or Rice

If you are going to use noodle pasta, I would prepare a saucepan to boil water. Otherwise, I would get the rice going at this point. Once the water boils for the pasta, DO NOT put in the fresh noodles at this point. That is the last thing I do since it takes no more than 2 minutes to cook. 


Vegetables

While the chicken is marinading, wash and chop the napa cabbage, carrots, broccoli, cauliflower and spring onions, then set aside. 


Cooking

Preheat the wok, add about a tablespoon of cooking oil. Once it is really hot, add the marinaded chicken and cook for about 5 minutes. Then add all of the "hard" vegetables (carrots, broccoli and cauliflower) since it will take them a lot longer to cook than the other vegetables. Once added, cook for about 10 minutes. Then, add the "soft" vegetables (napa cabbage and spring onions) and cook for another 2 minutes.

Add the rice wine vinegar and the remaining two tablespoons of soy sauce.

Add the noodles in the small saucepan and cook for two minutes.

Assemble in a plate, then sprinkle some sesame seeds on top your chicken stir fry.


Serve

Serve this chicken stir fry dish immediately. You can make this dish with noodles or rice or omit both altogether if you are avoiding carbs.


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