These Chinese Stir Fry Chicken Noodles are fast, flavorful, and way better than takeout. A quick one-pan meal packed with juicy chicken, tender veggies, and savory sauce.
Ingredients
Chicken & Vegetables Stir Fry
- 8 oz uncooked noodles, spaghetti/fettuccine, linguine or soba, thicker rice noodles, gluten free if needed
- 1 pound boneless skinless chicken breast, cut into small bite-size cubes or strips
- 2 tablespoons olive oil, or avocado oil
- 1 cup carrots, julienned
- 1 ½ cup red and yellow bell pepper mix, cut into strips
- 2 cups mushrooms, baby bella, shiitake or your favorite choice, sliced
- ½ cup green onion plus more for garnish
- 1-2 tablespoon of toasted optional sesame seeds, white or black and white mix
Lo Mein Sauce
- 1 ½ tablespoon dark soy sauce, or coconut aminos
- 1 ½ tablespoon low sodium soy sauce, or coconut aminos
- 1 ½ teaspoon tapioca flour, or cornstarch
- ½ cup chicken broth, or vegetable broth
- 3 tablespoons oyster sauce, or fish sauce, opt for gf if needed or leave it out
- 1 teaspoon sesame oil, I prefer using toasted sesame oil
- 1 teaspoon honey, or coconut sugar
- 1 teaspoon ginger, grated
- 2 teaspoon chili flakes, optional
- salt & pepper to taste
- 5 teaspoon freshly minced garlic
Instructions
- Noodles: Cook the pasta according to the package instructions. Be careful not to overcook them, as they will continue to cook later in the sauce.8 oz uncooked noodles
- Make The Sauce: In a medium-sized bowl, combine all the sauce ingredients. Set aside.1 ½ tablespoon dark soy sauce, 1 ½ tablespoon low sodium soy sauce, 1 ½ teaspoon tapioca flour, ½ cup chicken broth, 3 tablespoons oyster sauce, 1 teaspoon honey, 1 teaspoon ginger, 2 teaspoon chili flakes, salt & pepper to taste, 5 teaspoon freshly minced garlic, 1 teaspoon sesame oil
- Chicken Marinade: In another medium-sized bowl, place the chicken breasts. Pour 2 tablespoons of the sauce over the chicken, cover with plastic wrap, and let it marinate for at least 1 hour.1 pound boneless skinless chicken breast
- Cooking the Chicken: Heat 1 tablespoon olive oil in a large skillet (a wok pan is optional) over high heat. Cook the marinated chicken for 3–4 minutes on each side until it turns slightly golden brown. Remove the chicken from the heat and set it aside.2 tablespoons olive oil
- Vegetable Stir-Fry: In the same skillet, add remaining 1 tablespoon olive oil and sauté the mushrooms for 3–4 minutes over medium heat. Then, add the remaining vegetables except green onions (bell peppers, carrots, garlic) and cook until tender (about 1–2 minutes).1 cup carrots, 1 ½ cup red and yellow bell pepper mix, ½ cup green onion plus more for garnish, 2 cups mushrooms
- Bringing It All Together: Reduce the heat to low. Pour the prepared sauce into the skillet, add green onions, and simmer until the mixture starts to thicken. Return the cooked chicken and add noodles to the pan. Toss everything together until the noodles are coated.
- Garnish and Serve: Garnish with green onions and sesame seeds. Serve warm.1-2 tablespoon of toasted optional sesame seeds
Tried this recipe?Let us know how it was!