Stir-Fried Chicken and Noodles

Stir-Fried Chicken and Noodles

"'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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

18
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I tend to prefer dishes with pure and simple flavors over those with more complex flavors and seasonings. No wonder, then, that I enjoyed this simple stir-fry so much. I stuck fairly closely t...

Most helpful critical review

Looks really good...I'll have to try this soon!

Most helpful
Most positive
Least positive
Newest

I tend to prefer dishes with pure and simple flavors over those with more complex flavors and seasonings. No wonder, then, that I enjoyed this simple stir-fry so much. I stuck fairly closely t...

Very good! I did however, alter the recipe a bit. I added some cashews and omitted the cabbage and cornstarch. With the noodles, they soak up enough of the liquid and add a little starch, making...

Never any leftovers! We love this! I have made it with just chicken broth & also made with wine. Didn't notice a difference. Love!

It was very good. I felt like the sauce could use something sweet so I added a little bet of honey. My kids liked it alot.

I used lo mein noodles and the only other thing I will do differently next time is double up on the red pepper. This was excellent just the same!

Instead of using canola oil, I sprayed wok with cooking spray and then drizzled 1 teaspoon sesame oil around the top of the wok to coat sides. I added a few drops of sesame oil before stir fryin...

I really enjoyed this recipe. I omitted the napa cabbage because it didn't look very fresh at the local grocery store. Other than that I prepared as stated, and was pleased at how easy it was ...

This recipe has been a huge hit every time I have made it for my family and dinner guests. I use soba (buck wheat) noodles in place of the spaghetti.

I thought this recipe was wonderful, I added celery and fresh mushrooms, used olive oil rather than canola oil and thin rice noodles. I will definitely be making this again!

Other stories that may interest you