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Easy chicken stir fry
This 20-minute chicken stir fry with easy stir-fry sauce is the ultimate fast weeknight meal. Add noodles or rice, or serve as is for a gluten-free meal.
Course
Chicken, Dinner, Easy Dinner
Cuisine
American, Chinese
Keyword
chicken stir fry, stir fry, stir fry sauce
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
559
kcal
Author
Alida Ryder
Ingredients
4
chicken breasts
thinly sliced
1
onion
thinly sliced
2
red bell peppers
thinly sliced
2
cups
shredded cabbage
2
cups
baby corn
halved
2
cups
greens, bok choy/spinach/kale
chopped
1
cup
spring/green onions
finely chopped
500
g
egg noodles
cooked to package instructions
Easy stir fry sauce
½
cup
soy sauce
1
tbsp
sesame oil
2
garlic cloves
crushed
2
tsp
ginger
crushed
3
tbsp
hoisin sauce
1
tbsp
corn flour
mixed with 2 tbsp water to make a slurry
Instructions
Add a splash of vegetable oil to a pre-heated wok then fry the chicken in batches until golden brown. Remove from the pan and set aside.
Add the vegetables, stir-frying until just cooked and starting to color then add the chicken, cooked noodles and stir-fry sauce back into the wok.
Stir-fry until the vegetables and chicken are coated in the sauce and the sauce is starting to thicken.
Season to taste (add more soy/hoisin or lemon if necessary) and serve.
Nutrition
Calories:
559
kcal
|
Carbohydrates:
100
g
|
Protein:
25
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
1473
mg
|
Potassium:
790
mg
|
Fiber:
6
g
|
Sugar:
10
g
|
Vitamin A:
2715
IU
|
Vitamin C:
79.9
mg
|
Calcium:
82
mg
|
Iron:
2.5
mg