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Chicken Noodle Stir Fry

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  Skinless, boneless chicken breast halves 1 Pound, cut into 2-by-1/2-inch strips
  Oyster sauce 2 Tablespoon
  Dried chow mein noodles 6 Ounce
  Vegetable oil 2 Tablespoon
  Carrots 2 , cut into 1/2 inch dice
  Onion 1 Medium, diced
  Red bell pepper 1⁄2 , diced
  Canned whole baby corn 4 , sliced crosswise 1/2 inch thick
  Scallions 2 , thinly sliced
  Frozen shelled edamame 1⁄2 Cup (8 tbs), thawed
  Garlic clove 2 Medium, finely chopped
  Minced fresh ginger 1 1⁄2 Teaspoon
  Low-sodium soy sauce 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Cornstarch 2 Teaspoon, mixed with 1 tablespoon water
  Water 1 Tablespoon, mixed with cornstarch

1. In a bowl, toss the chicken strips with the oyster sauce and let stand at room temperature for 20 minutes.
2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the noodles and cook until al dente. Drain the noodles and rinse them under cold running water. Drain well and reserve.
3. In a large skillet, heat the oil over high heat until shimmering. Add the carrots, onion and bell pepper and stir-fry over high heat for 1 minute. Add the marinated chicken strips and stir-fry for 2 minutes. Add the sliced baby corn, sliced scallions, edamame, chopped garlic and minced ginger and stir-fry until the chicken is white throughout, 2 minutes. Reduce the heat to moderate. Add the noodles, soy sauce and cornstarch slurry and toss well. Transfer to bowls and serve.

Recipe Summary

Main Dish
Stir Fried

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Chicken Noodle Stir Fry Recipe