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Stir-Fried Chicken and Noodles

By: Stacey Nutt  
"'I live in a university town that draws students from many different cultures...and I frequently come across the tasty native dish like this Chinese one,' says Stacey Nutt of Ames, Iowa."

Rating: This weblink has been rated 11 times with an average star rating of 4.1 Read Reviews (7)

Rate/Review | 336 people have saved this

Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/2 cup chicken broth
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup white wine, or additional chicken broth
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 3/4 pound skinless, boneless chicken breast halves - cut into strips
  • 4 teaspoons canola oil, divided
  • 2 cups broccoli florets
  • 2 cups julienned carrots
  • 2 cups shredded Chinese or napa cabbage
  • 1 cup fresh or frozen snow peas, cut into 1-inch pieces
  • 6 ounces spaghetti, broken
  • 2 teaspoons cornstarch

Directions

  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Nutritional Analysis: One serving (1-1/3 cups) equals 258 calories, 5 g fat (1 g saturated fat), 33 mg cholesterol, 672 mg sodium, 32 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 vegetable, 2 very lean meat, 1-1/2 starch, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2006 by BAMS0803 
Very good! I did however, alter the recipe a bit. I added some cashews and omitted the cabbage... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2007 by Yamz 
It was very good. I felt like the sauce could use something sweet so I added a little bet of... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2008 by Laura August 
Sorry, but I didn't like this one AT ALL! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2008 by cooking42 
This is an easy, great tasting stir-fry. I didn't have any cabbage so I left it out and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2008 by Nincompoop 
I really enjoyed this recipe. I omitted the napa cabbage because it didn't look very fresh at... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2007 by momofmany 
This was ok for us. Nothing special but not horrible. Might make again but definately will... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2007 by Rachel 
This recipe was better than I had anticipated. My husband loved it. It's a definite... MORE

 
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