Description
A quick and flavorful 30-minute chicken stir fry with noodles, packed with colorful vegetables and a savory Asian-inspired sauce. This easy recipe features tender chicken breast, crisp mangetout, mushrooms, and vibrant bell peppers, all tossed with noodles and garnished with toasted peanuts and sesame seeds for a satisfying crunch.
Ingredients
Scale
Protein and Oils
- 1 tbsp vegetable oil (or canola oil)
- 9 oz chicken breast (cut into 1-inch cubes)
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil
Vegetables and Aromatics
- 1 red chilli (finely minced)
- 1 tsp ginger (freshly minced)
- 1 tsp garlic (minced)
- 6 chestnut mushrooms (sliced)
- 2.6 oz mangetout (whole or halved)
- 3 spring onions (chopped into 1-inch pieces)
- 2 carrots (cut into thin matchsticks)
- 1 red bell pepper (sliced into 1/4-inch strips)
Seasonings and Sauces
- salt to taste
- 1/8 tsp white pepper
- 1 tsp brown sugar
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 fresh lime (juice extracted)
Carbohydrates
- 5 oz dried noodles (egg or wheat noodles)
Garnishes
- crushed toasted peanuts (optional but recommended for crunch)
- sesame seeds
Instructions
- Prepare Noodles: Cook the dried noodles according to package instructions until al dente. Drain and set aside, tossing with a little oil to prevent sticking.
- Make Stir Fry Sauce: In a small bowl, mix together dark soy sauce, oyster sauce, brown sugar, white pepper, and lime juice. Set aside.
- Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced red chilli, ginger, and garlic, sautéing for about 30 seconds until fragrant.
- Cook Chicken: Add the chicken breast cubes to the skillet and season with salt. Stir-fry for 5-7 minutes until the chicken is cooked through and lightly browned.
- Add Vegetables: Stir in the sliced mushrooms, mangetout, carrots, red bell pepper, and spring onions. Continue stir-frying for 3-4 minutes until vegetables are tender but still crisp.
- Add Sauce and Noodles: Pour the prepared stir fry sauce over the chicken and vegetables, stirring to combine. Add the cooked noodles and toasted sesame oil to the skillet. Toss everything together thoroughly and cook for another 2 minutes to heat through and allow flavors to meld.
- Garnish and Serve: Remove from heat and transfer to serving plates. Sprinkle with crushed toasted peanuts and sesame seeds for added texture and flavor. Serve immediately.
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- Use gluten-free soy sauce to make the dish gluten-free.
- Adjust the amount of red chilli according to your preferred spice level.
- Optional garnishes like crushed peanuts add great crunch and nutty flavor.
- If preferred, substitute noodles with rice or cauliflower rice for a low-carb option.
