Stir-Fried Chicken and Noodles

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

Recipe by Stacey Nutt, Ames, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 01, 2023

"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.

TEST KITCHEN APPROVED

Stir-Fried Chicken and Noodles

Add your review
Yield:6 servings
Prep:10 min
Cook:30 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.

Nutrition Facts

1-1/3 cups: 258 calories, 5g fat (1g saturated fat), 33mg cholesterol, 672mg sodium, 32g carbohydrate (0 sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
Loading Popular in the Community
Loading Reviews