READY IN 30 mins

Chicken Veggie Stir Fry

Read Reviews (11)

"My family loves this recipe. Enjoy!" — ANNIEM

Directions

Heat oil in a large skillet or wok and saute chicken until cooked through (no longer pink).
Stir in celery and zucchini and stir fry for 3 minutes; then add mushrooms and spinach and stir fry another 2 minutes. Reduce heat to low and allow to simmer.
Meanwhile, bring salted water to a boil in a medium saucepan. Add rice, reduce heat, cover and simmer for 20 minutes. Prepare ramen noodles according to package directions, then stir ramen into prepared rice and set aside.
In a small bowl, combine the cornstarch, water, oil and soy sauce. Mix well and stir mixture into chicken and vegetables, then stir in rice and noodles. Mix all together and simmer for another 5 minutes. Serve hot.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 02, 2003

Great recipe to break through the fear-barrier of oriental cooking. I added fresh ginger and carrots; cut back on the chicken and soy sauce (way too much of both for my family). With these minor changes this is destined to be a favorite in my house!!!

—JULTODGAB

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Most Helpful Critical Review

Sep 15, 2003

This recipe is very lacking. The ramen seasoning gives it an unappetising artificial flavor. Try omitting the ramen seasoning and add some chicken stock, sherry, garlic, ginger and brown sugar to the sauce. You will be amazed.

—ERINJW

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17 Ratings

Sep 15, 2003

I loved this recipe!!! It was very easy to make & tasted delicious!!! I will definitely make this recipe again.

—TIFFBLEDSOE

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Jun 23, 2003

This was not a very tasty recipe, and I would not make it again.

—MERYL THE YOUNG CHEF

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Jan 10, 2006

there's nothing bad to be said about this recipe, but it's not great either. It's rather like fried rice, only I've had much better recipes for fried rice. I would not bother with the flavor packet from the ramen, who needs the MSG?? you can't taste it anyways, the soy sauce is a much stronger taste (and better tasting, too). It is very quick and easy, even my picky 5 year old ate it, so it can't be bad. Try it with frozen stir fry veggies, if you don't have fresh.

—ALIXOXO

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Jun 23, 2003

great stuff!

—KIMMYCEE

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Sep 11, 2003

It was okay, but my husband and I didn't think it was that great.

—RVILLARIN

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Aug 24, 2005

This recipe was tastey. Some Issues: The cook the rice should be first because that takes longer than stir frying. I was confused on whether or not I was supposed to add the broth from the Ramen into the Rice. I did not because I thought it would be too soupy. Next time I make it I will not add the rice and ooodles into the chicken and veggies. I think that may have made the noodles smoochy. It was still a big hit with the family.

—STACEY1VG

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Nutrition

Calories
263 kcal
13%

Carbohydrates
31 g
10%

Cholesterol
27 mg
9%

Fat
9 g
14%

Fiber
1.7 g
7%

Protein
14.3 g
29%

Sodium
695 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Veggie Stir Fry

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 263
** Calories from Fat: 81

% Daily Value *
** Total Fat 9g 14 %
** Saturated Fat 2.4g 12 %
** Cholesterol 27mg 9 %
** Sodium 695mg 28 %
** Potassium 385mg 11 %
** Total Carbohydrates 31g 10 %
** Dietary Fiber 1.7g 7 %
** Protein 14.3g 29 %
** Sugars 1.9g
** Vitamin A 17 %
** Vitamin C 12 %
** Calcium 4 %
** Iron 23 %
** Thiamin 15 %
** Niacin 72 %
** Vitamin B6 22 %
** Magnesium 14 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.