Chicken Stir Fry with Noodles
Prep time
Cook time
Total time
Stir fried chicken and vegetables with noodles in a savory sauce.
Serves: Serves 4
  • ½ Box spaghetti noodles
  • 6 boneless skinless chicken thighs, cut into small strips
  • 2 tablespoons vegetable oil
Veggies: (use what you like; I used these)
  • 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.)
  1. Cook the spaghetti noodles according to package directions. Drain and set aside.
  2. Cook the chicken and 2 tablespoons vegetable oil in a large pan over medium high heat, about 2 minutes.
  3. Add all the vegetables to the pan; cook for about 2 minutes (they should still be slightly crisp).
  4. 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.
Serve and enjoy!
Recipe by Annie's Chamorro Kitchen at