Description
This Chinese Chicken with Stir Fry Vegetables is a quick and flavorful stir-fry dish perfect for a weeknight dinner. It features tender cooked chicken tossed in a sweet and spicy honey-soy sauce with crisp vegetables and chewy Asian noodles, all stir-fried together for an easy, colorful, and satisfying meal.
Ingredients
Marinade & Sauce
- 1/3 Cup Honey
- 3 TBS Low Sodium Soy Sauce
- 2 TBS Chili Garlic Sauce
- 2 TBS Rice Vinegar
- 1 ½ tsp Sesame Oil (divided)
- Kosher Salt & Pepper, to taste
Main Ingredients
- 10 ounces Cooked Chicken (leftover or rotisserie, skin removed, shredded or chopped)
- 8 ounces Asian Noodles (Soba, Udon, or wide Rice Noodles)
- 1 TBS Oil (Vegetable, Canola, or Peanut Oil)
- 2 large cloves Garlic (minced)
- 1 tsp Fresh Ginger (grated)
- 3 Scallions (green and white parts separated, thinly sliced)
- 1 large Red Bell Pepper (thinly sliced)
- 3/4 Cup Carrots (shredded)
- 3/4 Cup Snow Peas (or Sugar Snap Peas)
- 2 tsp Cornstarch (mixed with 2 TBS Water to make slurry)
Optional Garnishes
- Toasted Sesame Seeds
- Lime Wedges
- Cilantro
- Thai Basil
- Cashews
- Sliced Red Chiles
Instructions
- Marinate Chicken: In a medium-sized bowl, whisk together honey, soy sauce, chili garlic sauce, rice vinegar, and 1/2 teaspoon sesame oil. Season with a pinch of kosher salt. Add the cooked chicken and toss to coat evenly. Set aside to allow the flavors to develop while you prepare the rest of the dish.
- Cook Noodles: Prepare the Asian noodles according to the package directions but reduce the cooking time by 1-2 minutes so they remain slightly chewy. Drain the noodles and rinse with cool water to stop cooking. Drizzle with 1 teaspoon sesame oil, toss gently, and set aside.
- Stir-Fry Vegetables: Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan. Add minced garlic, grated ginger, and the white bottoms of the scallions. Stir-fry continuously for about 30 seconds until fragrant. Add the sliced red bell pepper, shredded carrots, and snow peas. Season with salt and pepper. Stir-fry for 3-4 minutes until vegetables are softened and slightly charred.
- Add Noodles: Add the prepared noodles to the skillet with the vegetables. Stir-fry and toss continuously for about 1 minute until the noodles are heated through.
- Add Chicken and Sauce: Pour in the marinated chicken with the sauce along with the cornstarch and water slurry. Toss everything well to combine. Continue cooking for 1-2 minutes until the sauce thickens and coats the noodles and vegetables evenly. If the noodles seem dry, add a splash or two of water as needed. Remove from heat.
- Serve: Transfer the stir-fried chicken, noodles, and vegetables to a serving platter. Garnish with the green tops of the scallions, toasted sesame seeds, and fresh cilantro. Squeeze fresh lime juice over the top. Serve immediately and enjoy this vibrant and delicious meal!
Notes
- Cooking the noodles slightly underdone prevents them from becoming mushy after stir-frying.
- Use leftover or rotisserie chicken for quick preparation.
- Customize the vegetables based on what is available; snap peas or sugar snap peas both work well.
- Adjust the chili garlic sauce amount to control the spiciness.
- Adding a splash of water during the final stir-fry helps keep the dish moist and saucy.
- For gluten-free, use rice noodles and gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
