Chicken Stir Fry Noodles are a family favorite; tossed in a sweet ‘n savory sauce and served piping hot straight from the skillet. These are better than takeout and totally easy to make in your own kitchen.
This Chinese noodle dish is a regular on our dinner table, as it comes together quickly and honestly… just tastes SO SATISFYING. I allow the noodles to sear a few minutes in the skillet after boiling, creating these crispy pan-fried noodle-bits throughout, which are totally addicting. Other noodle dishes you’ll swoon over include my Thai Red Curry Chicken with Stir Fry Noodles, this Vietnamese Cold Noodle Salad with Vinaigrette, and these Super Easy Peanut Sesame Noodles.
WATCH OUR HOW-TO VIDEO ON THE GRAM!
CHICKEN STIR FRY INGREDIENTS:
STIR FRY SAUCE:
- Low Sodium Soy Sauce: I like to use low sodium to control our salt intake. A lot of times I’ll tap this out for liquid aminos, which is lower in sodium and packed with robust, umami flavor.
- Hoisin Sauce: Adds a hint of sweetness and savory.
- Fish Sauce: This adds a layer of umami and more savory… I promise it’s not fishy!
- Garlic Cloves: I’ve said it before and I’ll say it again, almost every recipe needs good-ol garlic.
- Chicken Stock: Thins out consistency but also adds flavor.
- Corn Starch: This is stirred together with all ingredients as a thickening agent. The sauce will thicken as it cooks.
TO MAKE THE STIR FRY NOODLES:
- Boneless Skinless Chicken Breasts: While you can use either chicken breasts or thighs, I am using the breasts to cut down on cooking time. Although, the thighs are delicious here as well.
- Salt + Black Pepper: The seasoning of life. No explanation needed.
- Avocado Oil: I like to use a neutral oil here and I always have avocado oil in my pantry. Alternative neutral oils include corn, grapeseed, peanut, canola, safflower, or vegetable.
- Yellow Onion: Adds aromatics.
- Celery: Provides a bit of crunchiness and mellow flavor.
- Shredded Cabbage: Provides volume and extra nutrients.
- Chinese Noodles: I used these Chinese noodles, which only take 3 minutes to cook. However, feel free to use whatever noodles you enjoy most. Some good options are chow mein, lo mein, or fresh stir fry noodles.
- Green Onions: Adds a pop of freshness and extra flavor.
COMMON SWAPS AND ADDITIONS:
Soy Sauce Alternatives: Like I mentioned above, I like using liquid aminos. But you could also use tamari or coconut aminos.
Hoisin Sauce: If you don’t have this on hand, you can swap it out for oyster sauce but it won’t be sweet like hoisin. Add a touch of brown sugar with it and the flavor will still be really yummy.
Chicken Stock: I often replace this with chicken bone broth for extra protein, but you could also use regular chicken broth if that’s what you have in your pantry. Other recipes say you can use water, but I just find it too bland.
Vegetables: While I use cabbage in this recipe, other great ideas include bean sprouts, broccoli, peppers, carrots, mushrooms, or even water chestnuts.
Spicy: I’m a huge fan of heat, so I’ll often add sliced Thai chili peppers or a dollop of chili crunch. And Sriracha is never off the table.
MORE RECIPES YOU’LL LOVE:
Korean Fried Chicken Lettuce Wraps
Super Easy and Delicious Coconut Jasmine Rice
Refreshing Peanut Butter Creamy Cucumber Salad
Gochujang Chicken Thighs over Crispy Sushi Rice
Baby Romaine Crunch Bowl with Creamy Sesame Dressing
Thai Chicken Meatballs with Turmeric and Herbs
Satay Peanut Butter Chicken Skewers
Grilled Sesame Ginger Chicken with Scallions
Bite-Sized Korean Beef Cream Cheese Wontons
Super Refreshing Vietnamese Spring Rolls
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Restaurant Style Cantonese Chicken Stir Fry Noodles
Ingredients
STIR FRY SAUCE:
- 3 tbsp. Low Sodium Soy Sauce
- 3 tbsp. Hoisin Sauce
- 1 tsp. Fish Sauce
- 3 Garlic Cloves, minced
- 1/2 cup Chicken Stock
- 1 tbsp. Corn Starch
TO MAKE THE STIR FRY:
- 1 lb. Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
- Salt + Black Pepper, to taste
- 3 tbsp. Avocado Oil, + more if needed for stir frying
- 1/2 small Yellow Onion, thinly sliced
- 1 Celery Stalk, thinly sliced
- 2 cups Shredded Green Cabbage
- 12 oz. Chinese Noodles, (or noodles of choice)
- 7 Green Onions
- Chili Crisp and/or Sliced Thai Chili Peppers, optional for spicy lovers
Instructions
- COOK THE NOODLES: Place noodles in boiling water and cook according to packaged directions. The particular ones I used took 3 minutes. Drain and rinse with cold water, set aside.
- MAKE THE SAUCE: Whisk all ingredients for the stir fry sauce together in a bowl. Keep in mind that the cornstarch needs to be fully mixed in with the other liquids.
- COOK THE CHICKEN: Add the avocado oil to a large skillet or wok over medium to medium-high heat. Add the bite-sized chicken pieces, then season with salt and pepper. Sauté until fully cooked and internal temperature has reached 165F. Once cooked, remove the chicken from the skillet with a slotted spoon.
- SAUTÉ THE VEGETABLES: Cut the green onions into 2 inch portions, then thinly slice the white part of the green onions into small rounds. If needed, add more avocado oil to the skillet. Sauté the yellow onion, celery, cabbage, and the white parts of the green onion.
- PAN FRY NOODLES: Move the veggies to one side. Add a little oil to the bare side and pour-in the cooked noodles. Do not move them, allowing them to sear and get a little crusty.
- MIX THE STIR FRY: Add the chicken back to the skillet and pour over the stir fry sauce. ix around with tongs, fully mixing together the chicken, vegetables, and noodles.
- SERVE: Serve immediately. Garnish with more green onions if you prefer along with chili crunch or Thai red peppers for those who enjoy their dishes spicy.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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