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Homemade Chicken Stir Fry with Noodles recipe photo

Chicken Stir Fry with Noodles

This Chicken Stir Fry with Noodles is a quick, vibrant dish bursting with flavor and fresh vegetables!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Stir Fry:
  • 2 pounds boneless skinless chicken thighs sliced into thin 1/2-inch wide bite-sized pieces
  • 4 tablespoons soy sauce divided
  • 2 teaspoons rice vinegar
  • 1 teaspoon cornstarch
  • 1 pound udon noodles prepared according to package directions
  • 2 tablespoons oyster sauce
  • 1 tablespoon toasted sesame oil
  • 2 to 3 cloves garlic finely minced
  • 1 tablespoon fresh ginger finely minced or grated, or to taste
  • 2 tablespoons neutral oil or as needed
  • 1 medium yellow onion thinly sliced vertically
  • 1 medium carrot peeled and julienned
  • 2 cups bok choy pieces trimmed and sliced into 2-inch wide segments
  • 2 to 3 pieces scallions sliced into thin rounds
  • 1 piece red chile pepper or green chile, sliced very thin for optional garnishing
  • Optional garnishes toasted sesame seeds, additional sliced scallion, chopped cilantro, lime wedges for squeezing

Equipment

  • Wok or large skillet
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Spatula or wooden spoon

Method
 

Cooking Steps:
  1. In a medium bowl, combine the sliced chicken thighs with 2 tablespoons of soy sauce, rice vinegar, and cornstarch. Mix well to ensure the chicken is evenly coated. Let it marinate for about 15-20 minutes while you prepare the other ingredients.
  2. Prepare the udon noodles according to the package directions. Once cooked, drain and set aside. If desired, toss with a drizzle of sesame oil to keep them from sticking.
  3. In a large wok or skillet, heat 1 tablespoon of neutral oil over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
  4. Add another tablespoon of oil to the pan if needed. Toss in the minced garlic and ginger, stirring continuously for about 30 seconds until fragrant.
  5. Add the sliced onion, carrot, and bok choy to the pan. Stir-fry for about 3-4 minutes or until the vegetables are tender-crisp.
  6. Return the cooked chicken to the pan with the vegetables. Add the cooked noodles, remaining 2 tablespoons of soy sauce, oyster sauce, and toasted sesame oil. Toss everything together until well combined and heated through, about 2-3 minutes.
  7. Remove from heat and garnish with sliced scallions, red chile pepper, and optional toppings like sesame seeds or cilantro. Serve hot with lime wedges on the side for an extra zing!

Notes

  • Feel free to substitute chicken thighs with chicken breasts for a leaner option.
  • Use any vegetables you have on hand to customize this dish.
  • Make sure not to overcrowd the pan to achieve that perfect stir-fry sear.