BONUS: This also tastes great when served cold, and leftovers freeze and reheat well!
Chicken Noodle Stir Fry
I’m so glad you’re here, because this is about to become your all-time favorite stir fry recipe. The flavors in this sauce balance each other out so perfectly. There’s sweet, savory, umami, and a touch of heat (that doesn’t make this spicy), but helps to amp up the other flavors. There are a lot of vegetable options and the stir fry noodles take this over the top. (Bonus: Spaghetti noodles can be used if you don’t have rice noodles on hand). The golden chicken has a few seasoning options outlined and tastes so great in this sauce. You’re going to love this.
How to Make It
*See recipe card below this post for ingredient quantities and full instructions. Dice, season, and sear the chicken and set aside. Deglaze the pan with white wine (or chicken broth). Sauté the broccoli, onions, and carrots.
Add the red bell peppers and sauté for 1-2 minutes. Add the sauce. Bring to a gentle boil and stir in the cornstarch slurry. Allow the sauce to thicken, then reduce heat.
Add the chicken and cooked noodles. Stir to combine and allow it to heat through. Garnish with desired toppings and serve.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren’t mushy/overcooked when reheated.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Rubbermaid Containers with lids– I always use these to combine my corn starch + cold water. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
