Garden Chicken and Noodle Stir-Fry

A quick and colorful stir-fry featuring tender chicken thighs and an array of fresh garden vegetables, tossed with savory noodles in a light, mild sauce.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 7
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $2.24/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• sauté
• quick
• healthy
• comfort food
• savory

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 tablespoon vegetable oil
• 1 yellow onion, sliced
• 2 carrots, thinly sliced or julienned
• 1 red bell pepper, thinly sliced
• 4 cups broccoli florets
• 8 ounces rice noodles or thin spaghetti
• 1/2 cup low-sodium chicken broth
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon cornstarch
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon sesame oil

Instructions

1. Cook rice noodles or thin spaghetti according to package directions. Drain and rinse with cold water to prevent sticking.
2. In a small bowl, whisk together chicken broth, soy sauce, cornstarch, grated fresh ginger, and sesame oil to create the stir-fry sauce. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken thighs and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
4. Add sliced yellow onion and carrots to the skillet, stirring for 3 to 4 minutes until slightly tender-crisp. Add sliced red bell pepper and broccoli florets, cooking for another 3 to 5 minutes, until vegetables are tender-crisp.
5. Return the cooked chicken to the skillet with the vegetables. Pour in the prepared stir-fry sauce and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
6. Add the cooked noodles to the skillet and toss everything gently to combine and coat. Serve immediately.

Notes

To make this gluten-free, use tamari instead of soy sauce and ensure rice noodles are 100% rice-based. You can substitute other quick-cooking vegetables like snap peas or sliced mushrooms.

Nutrition (per serving)

• Calories: 405
• Protein: 34.5 g
• Carbohydrates: 40.2 g
• Fat: 12 g
• Fiber: 4.5 g
• Sodium: 820 mg
• Saturated Fat: 2.7 g
• Sugar: 5.1 g
• Cholesterol: 95 mg