Chicken Stir Fry with Noodles is a fast Chinese recipe that is ideal for busy households. I use green peppers and scallions in this recipe but broccoli, edamame beans, mange tout and baby corn. This is an amazing main dish and also as two side dishes.
Chicken Stir Fry with Noodles
Rapid recipe within 20 minutes. Love it.
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Add to CollectionServings: 4 People
Calories: 858kcal
Ingredients
- 4 large chicken thighs boneless and skinless/sliced
- 3 tbsp dark soy sauce
- 1 clove garlic peel/finely slice
- 1 tbsp toasted sesame oil
- 500 g noodles fresh
- 4 large scallions sliced
- 2 tbsp runny honey
- 75 g button mushrooms wipe/slice
- 50 g cashew nuts
- 1 large red pepper deseed/sliced
Instructions
- Place a wok over a high heat and add the toasted sesame oil.
- When really hot, add the sliced chicken and stir fry for about 8 minutes until nicely browned and slightly crispy all over.
- Add the soy sauce to the wok with the honey and cook for 30 seconds until the fluids are bubbling. Stir the chicken with the honey and soy sauce to coat. Remove the chicken and sauce to a bowl and put to one side.
- Wipe the wok out with kitchen paper.
- Add the vegetable oil to the wok and add the garlic and sliced ginger. Stir fry for 30 – 45 seconds.
- Add the sliced mushrooms, sliced peppers and sliced scallions (spring onions) and continue to stir.
- Add the fresh noodles and cook for a further 5 minutes.
- When cooked through, add the cashew nuts and cook for a further 1 minute.
- Return the chicken and sauce to the wok and stir for 1 more minute to thoroughly heat up.
- Serve with the noodles for a tasty filling fast dish.
Nutrition
Calories: 858kcal | Carbohydrates: 99g | Protein: 41g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 553mg | Potassium: 880mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1699IU | Vitamin C: 58mg | Calcium: 84mg | Iron: 5mg
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