Chicken & Vegetable Noodle Stir Fry
This dish has been a family favourite in our house for years now. Make this Chicken & Vegetable Noodle Stir Fry for you family and they'll be going back for seconds.
Servings: 6 servings
Calories: 588kcal
Ingredients
For The Chicken Marinade
- 4 Chicken breasts
- 2 cloves Garlic crushed
- 1 Inch piece fresh ginger finely chopped
- 1 Tablespoon olive oil
- 2 Tablespoons soy sauce
- 1 Tablespoon teriyaki sauce
- 1 Tablespoon brown sugar
- 2 Tablespoons hot chili sauce
- Juice of one lime
- Salt and pepper
For the Sauce
- 1 clove Garlic crushed,
- 1/2 inch piece fresh ginger finely chopped
- 1/4 cup teriyaki sauce
- 1/4 Cup soy sauce
- 2 Tablespoon hot chili sauce
- 2 Cups water
- 2 Tablespoons brown sugar
- 1 Tablespoon olive oil
- 1 Tablespoon corn flour
- 2 Tablespoons cold water
Other:
- 3 Cups mushrooms halved
- 8 oz green beans ends trimmed and blanched
- 8 medium carrots peeled, cut into small strips
- 4 Spring onions finely chopped
- 1/2 Cup cashew nuts
- 10 oz egg noodles
- 1 Tablespoon soy sauce
- Fresh coriander for garnish
- 1 Tablespoon sesame oil
Instructions
- First marinade your chicken. In a large shallow dish, add all the marinade ingredients and stir well.
- Place you chicken breast on a chopping board and cover in plastic wrap. With a meat tenderizer, flatten out each chicken breast to about 1/2 inch thick. Place all the chicken breast in the marinade and make sure they are completely covered. Cover and refrigerate for one hour
- Next, make your sauce. In a small sauce pan set over a medium heat add the olive oil, garlic and ginger. Cook for about a minute and then add the soy sauce, teriyaki sauce, chili sauce, brown sugar and water. Bring to a simmer and leave to about 5 minutes. In a small glass, combine the corn flour and 2 tablespoons of water. Add this mixture to your sauce to thicken it. Stir vigorously so you don't end up with any lumps. Once thickened, remove from heat and cover. This sauce can be made ahead and refrigerated until ready to use.
- In a large skillet set over a medium to high heat add 1 Tablespoon of olive and the chicken breast. Cook each side for about 5-7 minutes. Chicken should be golden on the outside and tender and cooked through on the inside. Remove form pan, cover and keep warm.
- Now, in a large stir fry pan, add 1 tablespoon of sesame oil. Bring up to heat and add all your vegetables. Cook, stirring regularly for about 10 minutes. Add the cashew nuts and about 2 tablespoons of the sauce you made. Stir well and remove from heat.
- Cook your noodles according to the package. Remove from heat and drain. I like to now quickly fry the noodles in the tablespoon of soy sauce just for a minute.
- Transfer your chicken breast to a cutting board an slice each breast into about 1 inch slices.
- Ready to serve. Usually I put each dish in a serving bowl of its own and let everyone help themselves. A real winner of a dinner!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Marinade time is optional. If you don't have the time, you can just cook it as you make the marinade. Marinading gives the chicken more flavour.
- The sauce can be made ahead and refrigerated until ready to use.
Nutrition Facts
Chicken & Vegetable Noodle Stir Fry
Amount Per Serving (1 serving)
Calories 588
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 136mg45%
Sodium 1872mg81%
Potassium 1332mg38%
Carbohydrates 61g20%
Fiber 6g25%
Sugar 16g18%
Protein 47g94%
Vitamin A 14003IU280%
Vitamin C 14mg17%
Calcium 87mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.