If you’re looking for a weeknight meal that’s delicious and quick to prepare, look no further. My Chicken Stir Fry with Noodles takes approximately 30 minutes to prepare, letting you get dinner on the table quickly!
In fact, it went so quickly that I didn’t get a chance to take any step-by-step photos. You see, my husband was testing out my recipe, so he was the cook and I was “directing”. 😄 Before I knew it, he had it all cooked and was setting the table before I could grab my camera. So I guess you can say this recipe is foolproof! Haha! {Not that my hubby is a fool by any means. He’s just the type of cook who needs precise instructions.}
Normally I’d wait to post a recipe until I have step-by-step photos, but this recipe is so good that I had to share it right away.
Give it a try. I think you’ll like it. 🙂
- ½ Box spaghetti noodles
- 6 boneless skinless chicken thighs, cut into small strips
- 2 tablespoons vegetable oil
- 1 red or orange bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini or yellow squash, cut into ¼” slices
- 1 small yellow onion, sliced
- Mushrooms, sliced
- Sugar snap peas
- 1 carrot, julienned
- ½ cup soy sauce
- 6 garlic cloves, minced
- 1 tablespoon minced ginger
- 6 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 1 cup water
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons garlic chili sauce or chili oil
(This is the chili oil I used.)
- Cook the spaghetti noodles according to package directions. Drain and set aside.
- Cook the chicken and 2 tablespoons vegetable oil in a large pan over medium high heat, about 2 minutes.
- Add all the vegetables to the pan; cook for about 2 minutes (they should still be slightly crisp).
- Stir the sauce to dissolve the cornstarch. Add the sauce and noodles to the pan. Stir to combine all the ingredients. Cook for a minute, or just until the sauce begins to thicken then remove from the heat.