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Chicken Stir-Fry with Noodles

 Chicken Stir-Fry with Noodles
This nutritious meal is fast-fixing, filling and full of flavor and vitamins. Enjoy! —BEVERLY NORRIS, EVANSTON, WYOMING
4 ServingsPrep/Total Time: 30 min.


  • 8 ounces uncooked whole wheat spaghetti
  • 1 head bok choy (16 ounces)
  • 1 pound boneless skinless chicken breasts, cubed
  • 2 tablespoons canola oil, divided
  • 1 celery rib, sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup chopped onion
  • 6 tablespoons reduced-sodium teriyaki sauce


  • Cook spaghetti according to package directions; drain.
  • Meanwhile, cut off and discard root end of bok choy. Cut leaves from
  • stalks; coarsely chop and set aside. Cut stalks into 1-in. pieces.
  • In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until
  • no longer pink. Remove and keep warm.
  • Stir-fry the bok choy stalks, celery, peppers and onion in remaining
  • oil for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer
  • or until vegetables are crisp-tender. Stir in teriyaki sauce. Add
  • chicken and spaghetti; heat through. Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 434 calories, 11 g fat (1 g saturated fat), 63 mg cholesterol, 623 mg sodium,

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Chicken Stir-Fry with Noodles (continued)

Nutritional Facts: 53 g carbohydrate, 9 g fiber, 35 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer