Time 40m Yield 6 servings. Number Of Ingredients 15 Steps:
In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions., Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.
Time 1h Yield 6 serving(s) Number Of Ingredients 15 Steps:
Combine first seven ingredients; set aside 3/4 cup. Place chicken in remaining marinade. Refrigerate 30 minutes. Drain chicken and discard marinade. Stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrots in remaining oil. Add cabbage and peas. Stir-fry until tender crisp. Meanwhile cook pasta according to directions. Combine cornstarch and reserved marinade; add to vegetable mixture. Bring to a boil; stir and cook until thickened. Add drained pasta and chicken to mixture; cook until heated through.
Number Of Ingredients 15 Steps:
Heat 2 tablespoons oil in a wok or heavy skillet. Add garlic and half the ginger; cook slowly until brown. Discard garlic and ginger. Brown chicken in wok. Add mushrooms, remaining ginger, pepper strips, and scallions; cook until soft, 3 to 4 minutes. Add stock, soy sauce, vinegar, and cornstarch mixture to the wok. Bring to a boil, and cook for 2 minutes. Transfer to a bowl, and keep warm. In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture; garnish, and serve.
Time 30m Yield 4 servings Number Of Ingredients 19 Steps:
Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use. Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions. Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don’t stick together, and cook until soft, about 30 seconds. Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.
Time 35m Yield 4 Number Of Ingredients 15 Steps:
Bring water to a boil. Add glass noodles and cook until transparent, 3 to 6 minutes. Warm sesame oil in a wok or large nonstick skillet over high heat. Add shallot and stir-fry until slightly softened, about 30 seconds. Add garlic and continue to stir-fry until the shallot begins to color, about 2 minutes. Add chicken; cook and stir until opaque, 1 to 2 minutes. Add carrot and bell pepper; stir-fry for 4 minutes. Add zucchini and mushrooms; stir fry for 3 minutes more. Push the contents of the wok to one side. Pour fish sauce, oyster sauce, and coconut aminos into the other side and wait until bubbling. Add cooked noodles. Quickly stir and toss to combine noodles, sauce, and chicken mixture. Sprinkle with lime juice and garnish with the green onions.
More about “stir fried chicken and noodles recipes”
Time 25m Yield 4 servings Number Of Ingredients 14 Steps:
Cook noodles as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 4 min. or until no longer pink. Add peppers, mushrooms and celery; cook and stir 3 min. or until chicken is done and peppers are crisp-tender. Stir in combined dressing and soy sauce. Add remaining ingredients; cook and stir 3 min. or until heated through. Drain noodles. Serve topped with chicken mixture.
