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Stir Fry Noodles with Chicken Recipe

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A quick and healthy Stir Fry Noodles with Chicken recipe featuring whole wheat spaghetti, fresh vegetables, and a flavorful sauce made with coconut aminos, garlic, and ginger. This easy stovetop dish combines tender chicken breast with sautéed veggies and noodles tossed in a savory-sweet dressing, perfect for a nutritious weekday dinner.

Ingredients

Sauce Ingredients

  • ⅓ cup coconut aminos (or 2 tablespoons soy sauce or tamari + 2 tablespoons water)
  • 3 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil, divided
  • 1 ½ teaspoons brown sugar (may substitute honey)
  • 3 garlic cloves, grated or finely minced
  • ¾ teaspoon fresh ginger, grated or finely minced (may substitute ⅛ teaspoon dried ginger)

Main Ingredients

  • 4 cups thinly sliced or julienned vegetables (such as 1 cup carrots, 1 cup mushrooms, 1 cup snow peas, 1 cup red bell pepper)
  • 4 green onions, thinly sliced, white and green parts separated
  • 1 ¼ lbs. boneless skinless chicken breast, very thinly sliced
  • 6 ounces uncooked whole wheat spaghetti noodles (use gluten-free pasta, if needed)
  • Cooking spray
  • Toasted sesame seeds (for garnish)

Instructions

  1. Cook Noodles: Place a large pot of water over high heat and bring to a boil. Add a pinch of salt and the uncooked whole wheat spaghetti noodles. Cook according to package directions until al dente, then drain the noodles. Do not rinse. Set aside.
  2. Prepare Sauce: While the noodles cook, whisk together coconut aminos, rice vinegar, 1 teaspoon of the toasted sesame oil, brown sugar, grated garlic, and grated ginger in a bowl. Set the sauce aside to let the flavors meld.
  3. Cook Chicken: Heat a large skillet over medium-high heat. Add 1 teaspoon of toasted sesame oil and swirl to coat the pan. Add the thinly sliced chicken breast and cook for 3-4 minutes, stirring frequently, until the chicken is cooked through and no longer pink. Remove chicken from the skillet and keep warm on a clean plate.
  4. Stir Fry Vegetables: In the same skillet, add the remaining 1 teaspoon sesame oil and swirl to coat. Add the carrots, mushrooms, snow peas, red bell pepper, and the white parts of the green onions. Stir-fry the vegetables for 3-4 minutes until they are just tender but still crisp.
  5. Combine and Heat: Return the cooked chicken to the skillet along with the drained noodles and prepared sauce. Toss everything together to evenly coat the noodles and chicken with the sauce. Cook for an additional 2-3 minutes, stirring occasionally, until heated through.
  6. Serve: Remove the skillet from heat. Garnish with toasted sesame seeds and the green parts of the sliced green onions. Serve immediately.
  7. Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Substitute soy sauce or tamari with coconut aminos for a gluten-free and lower sodium option.
  • Use gluten-free pasta instead of whole wheat spaghetti for gluten intolerance.
  • Vegetable options can be varied depending on preference or season.
  • Do not rinse cooked noodles to preserve their starch, which helps sauce cling better.
  • Adjust the sweetness by substituting brown sugar for honey or omitting it for a less sweet sauce.
  • To add spice, incorporate red chili flakes or a dash of sriracha into the sauce.
  • Ensure chicken is sliced very thin for quick and even cooking.

Find it online: https://marthatasty.com/stir-fry-noodles-with-chicken-recipe/