Description
A quick and delicious 15-minute Chicken Stir Fry Noodles recipe featuring tender chicken breast, crisp broccoli, julienned carrots, and spaghetti noodles tossed in a flavorful Asian-inspired sauce. It’s perfect for a speedy weeknight dinner, delivering balanced nutrition and bold taste in every bite.
Ingredients
Units
Scale
For the Noodles & Vegetables
- 8 ounces (225g) spaghetti noodles
- 3 cups broccoli florets, rinsed
- 1 medium carrot, julienned or shredded
- Fresh chopped scallion, for garnish
- Toasted sesame seeds, for garnish
For the Chicken
- 1 lb (450g) skinless, boneless chicken breast, cut into strips
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 3 garlic cloves, finely minced
Instructions
- Cook Noodles and Broccoli: In a large pot of boiling salted water, cook the spaghetti noodles according to the package instructions. Add the broccoli florets during the last 5 minutes of cooking so both finish at the same time. Drain the noodles and broccoli and set aside.
- Prepare the Sauce: While the noodles are cooking, whisk together the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper flakes, and black pepper in a small bowl until smooth and combined. Set the sauce aside.
- Cook the Chicken: Season the chicken strips with salt and pepper. Heat olive oil in a medium-sized skillet over medium heat. Add the chicken in a single layer and cook, turning occasionally, for 2 to 3 minutes until slightly golden and cooked through.
- Add Aromatics and Carrots: Stir the minced garlic and julienned carrots into the skillet with the chicken. Cook for about 1 minute longer, ensuring the garlic is fragrant and the carrots are slightly tender yet crisp.
- Toss Everything Together: Add the drained noodles and broccoli to the skillet with chicken and vegetables. Pour the prepared sauce over the mixture and toss to combine thoroughly, ensuring the sauce coats all ingredients evenly. Heat everything through for about 1-2 minutes.
- Serve: Divide the chicken stir fry noodles among serving bowls. Garnish with fresh chopped scallion and toasted sesame seeds before serving, if desired.
Notes
- Use rice noodles or gluten-free noodles for a gluten-free version.
- You can substitute other vegetables such as bell peppers or snap peas for variety.
- Adjust red pepper flakes for desired heat level.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 390
- Sugar: 8g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 55mg
