[X]

Home > Recipes > Stir-Fried Chicken and Noodles

Stir-Fried Chicken and Noodles Recipe

Stir-Fried Chicken and Noodles Recipe photo by Taste of Home

Read reviews (6)

Rate recipe

"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.

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Stir-Fried Chicken and Noodles Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Stir-Fried Chicken and Noodles Recipe

Prep: 10 min. + marinating Cook: 30 min.

Yield: 6 Servings

10 30 40

Ingredients

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

Directions

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. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 258 calories, 5 g fat (1 g saturated fat), 33 mg cholesterol, 672 mg sodium, 32 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

Originally published as Stir-Fried Chicken and Noodles in Light & Tasty April/May 2002, p14

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Stir-Fried Chicken and Noodles

Stir-Fried Chicken and Noodles

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Feb. 09, 2013 by Susan9473

Turned out great! I was worried there wasn't enough sauce, but it was fine.

Reviewed on Nov. 17, 2012 by waynerogerson

Takes alittle time to prepare but well worth it. Very light & tasty.

Reviewed on Oct. 15, 2011 by stressin

I only had low sodium beef broth on hand and using this resulted in a more intense color and flavor--very close to Chinese restaurant lo mein. I love this recipe because I can adjust the vegetable content.

Reviewed on Jul. 20, 2011 by AlenaE

I have made this recipe many times. Even my kids love it and it's got lots of great veggies. We don't care for the snow peas so I just add a little more of everything else.

Reviewed on Feb. 08, 2010 by JessicaBader

Love this recipe and would definately make again. The whole family love it.

Reviewed on Jun. 02, 2008 by badkitty

Delicious and beautiful dish!