Chicken Noodle Stir-Fry
A quick and easy chicken stir-fry packed with colorful vegetables and tossed with chewy lo mein noodles in a savory, mild sauce with hints of ginger and garlic.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: Chinese
- Difficulty: Easy
- Cost: $2.16/serving
Dietary
- Dairy-Free
- Nut-Free
- Low-Sugar
- High-Protein
Tags
- healthy
- quick
- savory
- stir-fry
Ingredients
- 1.5 pound chicken breast (boneless, skinless, cut into thin strips)
- 2 tablespoon vegetable oil
- 3 clove garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 12 ounce frozen stir-fry vegetables (without mushrooms)
- 0.25 cup low sodium soy sauce
- 0.25 cup chicken broth
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pound lo mein noodles
Instructions
- Cook lo mein noodles according to package directions. Drain and set aside.
- While noodles cook, heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken strips and cook for 4-6 minutes, stirring frequently, until no longer pink. Remove chicken from skillet and set aside.
- Add minced garlic and fresh ginger to the same skillet and stir-fry for 30 seconds until fragrant.
- Add the frozen stir-fry vegetables to the skillet and cook for 5-7 minutes, stirring occasionally, until tender-crisp.
- In a small bowl, whisk together low sodium soy sauce, chicken broth, and sesame oil. Pour the sauce over the vegetables.
- Return the cooked chicken to the skillet with the vegetables and sauce. Add the drained lo mein noodles. Toss everything together until well combined and heated through. Season with salt and black pepper.
- Serve immediately.
Notes
Using frozen stir-fry vegetables and pre-cut chicken saves a lot of time. Adjust soy sauce to taste, but remember we're aiming for a mild flavor. Leftovers are delicious the next day!
Nutrition (per serving)
- Calories: 485
- Protein: 38 g
- Carbohydrates: 54 g
- Fat: 13 g
- Fiber: 5 g
- Sodium: 1200 mg
- Saturated Fat: 2.5 g
- Sugar: 5 g
- Cholesterol: 95 mg