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Chicken Stir Fry Recipe in white bowl.

Restaurant Style Cantonese Chicken Stir Fry Noodles

Chicken Stir Fry Noodles are a family favorite; tossed in a sweet 'n savory sauce and served piping hot straight from the skillet.
SERVINGS 4
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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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.
STORAGE INSTRUCTIONS:
  • Store any leftovers in an airtight container, refrigerated, and consume within 2 - 3 days.
  • To reheat, simply place on the stovetop in a skillet over medium-high heat or microwave until warmed through.