If you're looking for a quick and easy meal that's packed with flavor and nutrition, this 15 Minute Chicken Stir Fry is a great choice! This dish is versatile, customizable, and perfect for busy weeknights.
This chicken noodle stir fry is a complete meal in one dish, packed with protein, fiber, and healthy vegetables. You can also customize the recipe to your liking by adding more or less vegetables, adjusting the seasoning, or even trying different types of noodles. It's a versatile and delicious meal that's sure to become a family favorite!
What can I use instead of chicken?
If chicken is not your thing, you can easily swap in some sliced beef, pork, or shrimp in this recipe. If you'd like to keep this vegetarian, try some extra firm tofu instead.
What if I don't have chow mein noodles?
I love chow mein noodles in this dish because they cook so quickly. However, if you don't have chow mein on hand, you can easily swap in some ramen or rice noodles instead. Even spaghetti would work here but you'd have to adjust the cook time accordingly.
What other kinds of vegetables could I use in this recipe?
This dish is so versatile. I kept things simple with carrots, bell pepper, and broccoli because that's what I had on hand but you could easily swap in snap peas, snow peas, spinach, kale, bok choy, asparagus, or green beans in this recipe and it would still be delicious.
Do I need a wok for this recipe?
While a wok is great for high-heat cooking like stir-fries, it's definitely not necessary. These days, I like to use my non-stick ceramic skillet for a lot of my stove top cooking. Here is a link to one my favorites.
- ¼ cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- ¼ tsp red pepper flakes
- 1 tbsp oil
- 2 boneless skinless chicken breasts, cut into 1-inch strips
- 8 oz chow mein noodles
- 3 cups broccoli florets
- 1 cup matchstick carrots
- 1 red bell pepper, diced
- 2 green onions, thinly sliced
- 1 tsp sesame seeds
- Salt and freshly ground black pepper to taste
- In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Set it aside.
- In a large skillet, heat the oil over medium-high heat. Arrange the chicken in the pan in a single layer. Season with salt and pepper to taste. Cook until the chicken begins to brown, about 3 to 4 minutes. Flip the chicken and continue to cook until the remaining side is golden, about 2 to 3 minutes.
- While the chicken is cooking, in a large pot of boiling water, cook the noodles according to package directions. Add the broccoli to the pot for the last 3 minutes of cooking.
- While the noodles are cooking, add the carrots and bell peppers to the cooking chicken. Cook, stirring occasionally, until they begin to soften, about 1 minute.
- Drain the excess water from the cooked noodles and broccoli, and transfer them to the skillet.
- Pour the sauce on top and cook, stirring constantly, until everything is well coated, about 1 to 2 minutes.
- Serve immediately topped with the green onions and sesame seeds.
- Store in the refrigerator for up to 3 days.
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Amount Per Serving: Calories: 520Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 51mgSodium: 1869mgCarbohydrates: 63gFiber: 8gSugar: 13gProtein: 28g
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