Stir Fried Chicken And Noodles Recipes

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STIR-FRIED CHICKEN AND NOODLES



Stir-Fried Chicken and Noodles image

"I live in a university town that draws students from many different cultures...and I frequently come across the tasty native dish like this Chinese one," says Stacey Nutt of Ames, Iowa.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or additional chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese or napa cabbage
1 cup fresh or frozen snow peas, cut into 1-inch pieces
6 ounces spaghetti, broken
2 teaspoons cornstarch

Steps:

  • In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions., Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.

Nutrition Facts : Calories 258 calories, Fat 5g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 672mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

CHICKEN STIR-FRY WITH NOODLES



Chicken Stir-Fry with Noodles image

Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded it with veggies. Now it's our favorite hurry-up meal. -Beverly Norris, Evanston, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked whole wheat spaghetti
1/2 head bok choy (about 1 pound)
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cubed
1 celery rib, sliced
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1/3 cup coarsely chopped onion
6 tablespoons reduced-sodium teriyaki sauce

Steps:

  • Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

Nutrition Facts : Calories 434 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein.

STIR-FRIED CHICKEN AND NOODLES



Stir-Fried Chicken and Noodles image

Make and share this Stir-Fried Chicken and Noodles recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup white wine or 1/4 cup additional chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes
3/4 lb boneless chicken breast, cut into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese cabbage or 2 cups napa cabbage
1 cup fresh snow pea, cut into 1 inch pieces
6 ounces spaghetti, broken
2 teaspoons cornstarch

Steps:

  • Combine first seven ingredients; set aside 3/4 cup.
  • Place chicken in remaining marinade.
  • Refrigerate 30 minutes.
  • Drain chicken and discard marinade.
  • Stir-fry chicken in 2 teaspoons oil until no longer pink.
  • Remove and keep warm.
  • Stir-fry broccoli and carrots in remaining oil.
  • Add cabbage and peas.
  • Stir-fry until tender crisp.
  • Meanwhile cook pasta according to directions.
  • Combine cornstarch and reserved marinade; add to vegetable mixture.
  • Bring to a boil; stir and cook until thickened.
  • Add drained pasta and chicken to mixture; cook until heated through.

STIR-FRIED CHICKEN WITH NOODLES



Stir-Fried Chicken with Noodles image

Black sesame seeds, bean sprouts, and cilantro garnish this delicious chicken stir-fry dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

3 tablespoons peanut oil
2 cloves garlic, smashed
1 fresh 3-inch piece ginger, peeled and cut into long, thin strips
2 whole boneless chicken breasts, (1 1/2 pounds), cut into strips
12 shiitake or white mushrooms, stems removed
1 red pepper, julienned
4 scallions, green parts, cut into 3-inch lengths
1 cup low-sodium chicken stock, skimmed of fat
2 teaspoons cornstarch, mixed with 2 teaspoons cold water
4 tablespoons soy sauce
2 teaspoons rice-wine vinegar
1 pound somen, soba, linguine, or spaghetti noodles, cooked
1 cup fresh bean sprouts, as garnish
1 small bunch fresh cilantro, as garnish
Black or white sesame seeds, as garnish

Steps:

  • Heat 2 tablespoons oil in a wok or heavy skillet. Add garlic and half the ginger; cook slowly until brown. Discard garlic and ginger.
  • Brown chicken in wok. Add mushrooms, remaining ginger, pepper strips, and scallions; cook until soft, 3 to 4 minutes.
  • Add stock, soy sauce, vinegar, and cornstarch mixture to the wok. Bring to a boil, and cook for 2 minutes. Transfer to a bowl, and keep warm.
  • In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture; garnish, and serve.

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES



Chicken and Vegetable Stir-Fry with Udon Noodles image

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 teaspoon peanut oil, plus more as needed
2 boneless, skinless chicken thighs, thinly sliced
3 tablespoons soy sauce
3 scallions, white and green parts separated and sliced on the bias
3 scallions, white and green parts separated and sliced on the bias
2 cloves garlic, smashed and finely chopped
One 1-inch piece fresh ginger, peeled and finely grated
1/2 jalapeno, seeded and cut into brunoise
1/2 jalapeno, seeded and cut into brunoise
2 medium carrots, julienned
4 ounces shiitake mushrooms, stemmed and sliced
3 tablespoons rice wine vinegar
1 cup chiffonade Napa cabbage
1/2 cup edamame
Kosher salt
1 pound fresh udon noodles
Sesame oil, for drizzling
1/4 cup peanuts, coarsely chopped
Cilantro, for garnish

Steps:

  • Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
  • Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
  • Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
  • Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

CHICKEN AND VEGETABLE GLASS NOODLE STIR-FRY



Chicken and Vegetable Glass Noodle Stir-Fry image

This stir-fry comes together in about 30 minutes. It's also a perfect way to get in some tasty vegetables! Feel free to swap types of vegetables.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 15

4 cups water
12 ounces dried cellophane (glass) noodles
⅛ cup sesame oil
1 shallot, thinly sliced
2 cloves garlic, minced
½ pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 carrot, peeled and sliced diagonally
1 red bell pepper, cut into strips
1 zucchini, cut into matchsticks
4 ounces portobello mushrooms, quartered
2 tablespoons fish sauce, or to taste
2 tablespoons oyster sauce
1 ½ teaspoons coconut aminos (soy-free seasoning sauce)
1 tablespoon lime juice, or more to taste
1 tablespoon chopped green onions

Steps:

  • Bring water to a boil. Add glass noodles and cook until transparent, 3 to 6 minutes.
  • Warm sesame oil in a wok or large nonstick skillet over high heat. Add shallot and stir-fry until slightly softened, about 30 seconds. Add garlic and continue to stir-fry until the shallot begins to color, about 2 minutes. Add chicken; cook and stir until opaque, 1 to 2 minutes. Add carrot and bell pepper; stir-fry for 4 minutes. Add zucchini and mushrooms; stir fry for 3 minutes more.
  • Push the contents of the wok to one side. Pour fish sauce, oyster sauce, and coconut aminos into the other side and wait until bubbling. Add cooked noodles. Quickly stir and toss to combine noodles, sauce, and chicken mixture. Sprinkle with lime juice and garnish with the green onions.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 81.2 g, Cholesterol 32.3 mg, Fat 8.4 g, Fiber 2 g, Protein 14.2 g, SaturatedFat 1.4 g, Sodium 691.1 mg, Sugar 3.8 g

CHICKEN AND VEGGIE NOODLE STIR-FRY RECIPE



Chicken and Veggie Noodle Stir-Fry Recipe image

Make a delicious noodle stir-fry recipe for your family. Our Chicken and Veggie Noodle Stir-Fry Recipe features tender chicken and Asian-style dressing.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/2 lb. wide lo mein noodles, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 red pepper, cut into strips
1 cup sliced fresh mushrooms
1 stalk celery, chopped
1/3 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. lite soy sauce
1 cup fresh bean sprouts
1 cup chopped Swiss chard
1/2 cup rinsed canned black beans
1/4 cup fresh basil leaves
1 clove garlic, minced
water

Steps:

  • Cook noodles as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 4 min. or until no longer pink. Add peppers, mushrooms and celery; cook and stir 3 min. or until chicken is done and peppers are crisp-tender. Stir in combined dressing and soy sauce. Add remaining ingredients; cook and stir 3 min. or until heated through.
  • Drain noodles. Serve topped with chicken mixture.

Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g

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