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Chicken Stir-Fry with Noodles

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded it with veggies. Now it’s our favorite hurry-up meal. —Beverly Norris, Evanston, Wyoming
Chicken Stir-Fry with Noodles Recipe photo by Taste of Home

Ingredients

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

Directions

  1. Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan.
  3. Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

Nutrition Facts

1-1/2 cups: 434 calories, 11g fat (1g saturated fat), 63mg cholesterol, 623mg sodium, 53g carbohydrate (10g sugars, 9g fiber), 35g protein.

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