Easy to make and big on flavor, Cook Smarts’ chicken and vegetable stir fry with noodles recipe is a belly-warming bowl of slurp-worthy sauce with crisp veggies and chunks of tender chicken. You can’t go wrong with this one. Even the pickiest eaters might have a hard time saying “no” to this steaming bowl of deliciousness! Tip: Tenderize your chicken ahead of time for quicker prep at dinner.
Chicken Stir Fry with Noodles
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 pound lo mein noodles (or other thick long noodle)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon low-sodium fish sauce
- 1 tablespoon brown sugar
- 3 1/2 tablespoons cornstarch
- 1/2 cup chicken stock
- 3 garlic cloves, minced
- 4 Roma tomatoes, chopped
- 3 tablespoons cooking oil, divided
- 8 ounces baby spinach
- 1/2 lemon, juiced
- Hot sauce, to taste
- Salt and pepper
Directions
Tenderize the chicken breasts by piercing them all over with a fork. Slice thinly, season with salt and pepper, then set aside.
Cook noodles as directed on package.
Meanwhile, mix together the soy sauce, fish sauce, brown sugar, 1 1/2 tablespoons cornstarch and chicken stock in a medium bowl. Set aside.
Place a wok over medium-high heat. Add 1 1/2 tablespoons of cooking oil to the wok.
Toss the chicken with the remaining 2 tablespoons of cornstarch, then add to the wok.
Sauté, tossing or stirring often, until the exterior is golden, about 4–6 minutes. Transfer to a clean plate, and set aside. (Don’t worry, the chicken doesn’t have to be cooked all the way through at this point.)
Return the wok to heat, and add the remaining 1 1/2 tablespoons oil. Add the garlic to the heated oil, and as soon as you can smell the garlic, throw in the tomatoes. Sauté until the tomatoes have broken down and started to release liquids, about 5 minutes.
Return the chicken to the wok, and push everything to the sides, forming a well in the middle. Pour the sauce into the well.
When the sauce starts to bubble and thicken, toss in the spinach and cooked noodles, and mix everything together. Continue cooking until chicken is cooked through and no longer pink.
Finish with lemon juice, and season with as much hot sauce as you want and salt and pepper as needed.
Nutrition Information
Serves: 4 | Serving Size: 2 1/2 cups
Per serving: Calories: 480; Total Fat: 17g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 140mg; Sodium: 559mg; Carbohydrate: 35g; Dietary Fiber: 3g; Sugar: 9g; Protein: 45g
Nutrition Bonus: Potassium: 1335mg; Iron: 19%; Vitamin A: 133%; Vitamin C: 63%; Calcium: 8%
Cook Smarts creates a range of educational cooking tools and information to empower and inspire home cooks. Visit their website for a range of free cooking resources, simple recipes, and delicious weekly meal plans. Follow their adventures in healthy cooking on Facebook, Pinterest & Instagram.
Photo courtesy of Cook Smarts. Original recipe published by Cook Smarts.
