Chicken & Vegetables Stir Fry with Noodles
Stir Fry is an all time family favourite Asian recipe. You get to relish all the nutrients in vegetables without letting it to overcook. The only thing to keep in mind while making a stir fry is to keep all the ingredients that you are using handy. You can finish the prep work ahead of time.
You can prepare this dish on high heat but make sure that ingredients are cooked fully and not turn mushy. Please make sure that the vegetables don't lose its texture. Here is a stir fry recipe with chicken and you can prepare this and enjoy with your favourite noodles (I used egg noodles). You can make it with any vegetables of your choice & even serve it with rice.
Servings:
4
yield(s)
Prep Time:
20
mins
Cook Time:
20
mins
Total Time:
40
mins
Ingredients
-
2
chicken breasts
(boneless, skinless)
-
1/2
cup bell pepper
-
1/2 cup
cup mushroom
(shitake, white/brown button)
-
1/2
cup snap peas & broccoli
-
1/4
cup french beans
-
1/4
cup baby corns
-
2
cups noodles
-
2
tbsp
oil
-
2
tbsp
soy sauce
-
3
tsp
chilli sauce
-
1
tsp
white wine vinegar
-
1/4
tsp
salt
(optional)
-
6
cloves garlic
(minced)
-
1
inch fresh ginger
-
1
small onion
Instructions
-
Clean & cut chicken into bite sized pieces.
-
Cut all the vegetables into thick even sized pieces.
-
Heat oil in a wok, add chopped onion, garlic & fry for about 2 minutes. Add the chicken pieces & fry, about 7 to 8 minutes.
-
Meanwhile, put a pot of water (about 8 cups) for boiling. When the water comes to a rapid boil, add the noodles & cook for only about a minute or according to package instructions. Drain & keep aside.
-
After the chicken cooks for about 8 minutes, add a little salt if needed, soy sauce, chilli sauce & vinegar. Stir for about 2 minutes.
-
Now add all the vegetables & stir well for about 3 minutes or so. Add the Ginger cut into juliennes. Garnish with some chopped coriander if needed.
-
Serve the stir fry on top of noodles.