Unleash your inner chef with these 19 irresistible chicken stir fry with noodles recipes! Perfect for busy weeknights or cozy dinners, these creations transform simple ingredients into mouthwatering meals that’ll have everyone asking for seconds. From zesty Asian-inspired flavors to comforting classics, there’s a dish here to satisfy every craving. Ready to stir up some magic? Let’s dive in and discover your new go-to favorite!
Classic Chicken Stir Fry with Udon Noodles
Mellow evenings call for something that feels like a warm embrace, the kind of meal that comes together in the quiet rhythm of chopping and sizzling. This chicken stir fry with udon noodles is my go-to for those nights when I need comfort without the fuss, a simple dance of flavors in my favorite skillet.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (I find thighs stay juicier than breast meat)
– 8 oz fresh udon noodles (the kind you find refrigerated, with that wonderful chew)
– 2 tbsp vegetable oil (a neutral oil that won’t compete with the other flavors)
– 1 red bell pepper, sliced into thin strips (for a sweet, colorful crunch)
– 1 cup broccoli florets (cut small so they cook quickly and evenly)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp fresh ginger, grated (I keep a knob in the freezer for easy grating)
– 1/4 cup low-sodium soy sauce (my pantry staple for controlling saltiness)
– 1 tbsp rice vinegar (for that subtle tang that brightens everything up)
– 1 tsp sesame oil (just a drizzle at the end for aromatic depth)
– 2 green onions, thinly sliced (I save the green parts for a fresh garnish)
Instructions
1. Bring a medium pot of water to a rolling boil over high heat.
2. Add the udon noodles to the boiling water and cook for exactly 2 minutes, stirring once to prevent sticking.
3. Drain the noodles thoroughly in a colander and rinse under cool running water for 30 seconds to stop the cooking process.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
5. Add the chicken pieces in a single layer and cook undisturbed for 3 minutes to develop a golden-brown sear.
6. Flip the chicken pieces and cook for another 3 minutes until cooked through and no longer pink in the center.
7. Transfer the cooked chicken to a clean plate using tongs, leaving any oil in the skillet.
8. Add the remaining 1 tablespoon of vegetable oil to the same skillet and heat for 30 seconds.
9. Add the bell pepper and broccoli florets, stirring constantly for 4 minutes until slightly softened but still crisp.
10. Push the vegetables to one side of the skillet and add the minced garlic and grated ginger to the empty space.
11. Cook the garlic and ginger for 45 seconds until fragrant but not browned, then mix with the vegetables.
12. Return the cooked chicken and any accumulated juices to the skillet with the vegetables.
13. Add the drained udon noodles to the skillet, pouring the soy sauce and rice vinegar evenly over everything.
14. Use tongs to toss and combine all ingredients thoroughly, cooking for 2 minutes until the noodles are heated through.
15. Remove the skillet from heat and drizzle with sesame oil, tossing once more to distribute.
16. Transfer the stir fry to serving bowls and garnish with sliced green onions. Comfort comes in the chew of those thick udon noodles against the tender chicken, while the vegetables keep each bite bright and textured. Sometimes I’ll top it with a soft-boiled egg for extra richness, letting the yolk mingle with the savory sauce.
Spicy Szechuan Chicken Noodle Stir Fry
Folding myself into the kitchen on this quiet afternoon, I find comfort in the ritual of chopping and stirring, letting the aromas of Szechuan peppercorns and chili oil fill the space between thoughts. There’s something deeply satisfying about creating this spicy noodle dish, a balance of heat and comfort that feels like a warm embrace after a long day.
Ingredients
– 8 oz dried wheat noodles (I always keep a good quality brand in my pantry for quick meals)
– 1 lb boneless chicken thighs, cut into bite-sized pieces (thighs stay juicier than breasts in stir-fries)
– 2 tbsp Szechuan peppercorns (the tingling sensation is what makes this dish special)
– 3 tbsp vegetable oil (a neutral oil that won’t compete with the spices)
– 4 garlic cloves, minced (freshly minced makes all the difference)
– 1 inch fresh ginger, grated (I keep mine frozen for easy grating)
– 2 tbsp chili oil (adjust based on your heat tolerance)
– 3 tbsp soy sauce (I prefer low-sodium to control the saltiness)
– 1 tbsp rice vinegar (that subtle tang balances the richness)
– 1 tsp sugar (just a hint to round out the flavors)
– 4 green onions, sliced (save the green parts for garnish)
– 1 cup broccoli florets (fresh and crisp works best here)
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the dried wheat noodles and cook for exactly 6 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse with cold water to stop the cooking process.
4. Heat a large wok or skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
5. Add the Szechuan peppercorns and toast for 45 seconds until fragrant, stirring constantly.
6. Remove the toasted peppercorns and crush them coarsely using a mortar and pestle.
7. Add vegetable oil to the hot wok and swirl to coat the surface evenly.
8. Add the chicken pieces in a single layer and cook for 3 minutes without moving them to develop a golden crust.
9. Flip the chicken pieces and cook for another 3 minutes until cooked through.
10. Push the chicken to one side of the wok and add the minced garlic and grated ginger to the empty space.
11. Cook the garlic and ginger for 30 seconds until fragrant but not browned.
12. Add the broccoli florets and stir-fry for 2 minutes until bright green but still crisp.
13. Pour in the chili oil, soy sauce, rice vinegar, and sugar, stirring to combine all ingredients.
14. Add the cooked noodles and crushed Szechuan peppercorns to the wok.
15. Toss everything together for 2 minutes until the noodles are evenly coated and heated through.
16. Stir in the sliced green onions and cook for 30 seconds more.
The noodles emerge slippery and glossy, each strand carrying the numbing heat of Szechuan peppercorns that dances across the tongue before settling into warmth. I love serving this in shallow bowls with extra chili oil drizzled over the top, the vibrant green onions providing fresh contrast to the deep red sauce. Sometimes I’ll add a soft-boiled egg on the side, its runny yolk mingling beautifully with the spicy noodles.
Teriyaki Chicken Stir Fry with Ramen Noodles
Lately, I’ve been craving something that feels both nourishing and deeply comforting, a meal that comes together quietly after a long day. This teriyaki chicken stir fry with ramen noodles is exactly that—a gentle sizzle in the pan, the sweet-salty aroma filling the kitchen, and the soft chew of noodles that seem to hug every bite.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (I find thighs stay juicier than breast meat)
- 2 packs of ramen noodles, seasoning packets set aside for another use (or tossed—your call!)
- 1/4 cup low-sodium soy sauce, which I always keep on hand for balanced flavor
- 2 tbsp honey, for a touch of floral sweetness
- 1 tbsp rice vinegar, to brighten everything up
- 1 tsp minced garlic, from the jar because I’m rarely patient enough to mince fresh
- 1 tsp grated ginger, peeled and grated right before using for the brightest kick
- 1 tbsp vegetable oil, my neutral go-to for high-heat cooking
- 2 cups broccoli florets, chopped small so they cook quickly and evenly
- 1/2 red bell pepper, thinly sliced into strips for a pop of color
Instructions
- In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1 tsp grated ginger until the honey is fully dissolved.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
- Add 1 lb boneless, skinless chicken thighs to the hot skillet and cook for 5–6 minutes, stirring occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F.
- Push the chicken to one side of the skillet and add 2 cups broccoli florets and 1/2 red bell pepper to the empty space.
- Cook the vegetables for 3–4 minutes, stirring just them, until the broccoli is bright green and slightly tender but still crisp.
- Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly.
- Reduce the heat to low and let the mixture simmer for 2 minutes, allowing the sauce to thicken slightly and cling to the ingredients.
- While the sauce simmers, cook 2 packs of ramen noodles according to package directions in a separate pot of boiling water, draining them immediately after 3 minutes (discarding the seasoning packets).
- Add the drained ramen noodles to the skillet, tossing gently with tongs until the noodles are fully coated in sauce and warmed through.
- Remove the skillet from the heat and let it rest for 1 minute before serving. Gently twirl the noodles onto plates, letting the glossy sauce cling to each strand. The tender chicken and crisp-tender vegetables nestle into the noodles, creating a dish that’s both hearty and light—perfect with a sprinkle of sesame seeds or extra sliced scallions if you’re feeling fancy.
Garlic Ginger Chicken Stir Fry with Rice Noodles
Remembering how the crisp autumn air settles in these October evenings always makes me crave something warm and fragrant, something that fills the kitchen with the kind of aroma that feels like a gentle hug. This garlic ginger chicken stir fry with rice noodles is exactly that—a simple, comforting dish that comes together in the time it takes for the sun to dip below the horizon.
Ingredients
- 2 boneless, skinless chicken breasts, sliced thin—I find this ensures every piece gets beautifully coated in the sauce.
- 4 oz dried rice noodles, the flat kind that soak up flavors like a dream.
- 3 cloves garlic, minced—freshly crushed releases the most wonderful, pungent notes.
- 1 tbsp freshly grated ginger, my little secret for a bright, zesty kick.
- 2 tbsp vegetable oil, which I use for its neutral, high-heat friendliness.
- 1/4 cup low-sodium soy sauce, to keep the saltiness in check while letting other flavors shine.
- 1 tbsp rice vinegar, for that subtle tang that balances the richness.
- 1 tsp sesame oil, just a drizzle at the end to add a nutty, aromatic finish.
- 1 cup sliced bell peppers, I love the red ones for their sweetness and vibrant color.
- 1/2 cup sliced carrots, cut thin so they soften quickly in the wok.
- 2 green onions, sliced—reserve the green tops for a fresh garnish.
Instructions
- Place the rice noodles in a large bowl and cover completely with hot water, letting them soak for 8 minutes until pliable but still firm.
- Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
- Add the sliced chicken breasts and cook for 4–5 minutes, stirring occasionally, until the pieces are opaque and lightly browned on all sides.
- Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant—be careful not to burn them, as this can turn bitter.
- Add the sliced bell peppers and carrots, tossing everything together for 3–4 minutes until the vegetables begin to soften but still have a slight crunch.
- Pour in the low-sodium soy sauce and rice vinegar, stirring to coat the chicken and vegetables evenly.
- Drain the soaked rice noodles and add them to the wok, gently folding them into the mixture for 2 minutes until they absorb the sauce and become tender.
- Drizzle the sesame oil over the top and toss once more to combine, then remove from heat.
- Garnish with the sliced green onions just before serving. Consider letting the stir fry sit for a minute off the heat—this allows the noodles to soak up any remaining sauce, making each bite more flavorful. For an extra touch, I sometimes add a sprinkle of toasted sesame seeds for crunch.
Comfort comes in the tender chew of the noodles, the gentle heat of ginger, and the way the savory sauce clings to every ingredient. Serve it straight from the wok into shallow bowls, maybe with a side of steamed bok choy, and let the simplicity of it all wash over you.
Peanut Sauce Chicken Stir Fry with Egg Noodles
Now and then, I find myself craving something that feels both comforting and vibrant, a dish that fills the kitchen with the warm, nutty aroma of peanut sauce mingling with the sizzle of chicken in the pan. It’s a simple stir-fry that comes together on a quiet evening, the kind of meal that doesn’t demand much fuss but rewards you with layers of flavor. I love how the egg noodles soak up every bit of that rich, savory sauce, making each bite feel like a small, cozy celebration.Ingredients
– 1 lb boneless, skinless chicken thighs, sliced into thin strips (I find thighs stay juicier than breasts)
– 8 oz dried egg noodles (the wide, flat ones cling to the sauce beautifully)
– 1/4 cup creamy peanut butter (I always use the natural kind for a deeper, less sweet flavor)
– 2 tbsp soy sauce (low-sodium is my preference to control saltiness)
– 1 tbsp rice vinegar
– 1 tsp sesame oil (toasted sesame oil adds a lovely nutty finish)
– 1 tbsp vegetable oil (a neutral oil like this won’t compete with other flavors)
– 2 cloves garlic, minced (freshly minced garlic makes all the difference)
– 1/2 cup chicken broth
– 1/2 tsp red pepper flakes (adjust to your heat tolerance—I like just a hint)
– 1/4 cup chopped green onions (saved for garnish, they add a fresh crunch)Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the egg noodles to the boiling water and cook for 6–8 minutes, stirring occasionally, until they are tender but still firm to the bite.
3. Drain the noodles in a colander and rinse them briefly under cool water to stop the cooking process; set them aside.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1–2 minutes.
5. Add the sliced chicken thighs to the hot oil and cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through with no pink remaining.
6. Stir in the minced garlic and red pepper flakes, and cook for 1 minute until the garlic is fragrant but not browned.
7. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, and chicken broth until smooth and well combined.
8. Pour the peanut sauce mixture into the skillet with the chicken, reduce the heat to medium, and simmer for 3–4 minutes, stirring constantly, until the sauce thickens slightly and coats the chicken evenly.
9. Add the cooked egg noodles to the skillet and toss gently with tongs for 1–2 minutes until the noodles are fully coated in the sauce and heated through.
10. Remove the skillet from the heat and sprinkle the chopped green onions over the top.
Buttery noodles cradle the tender chicken, while the peanut sauce lends a creamy, slightly spicy depth that clings to every strand. For a bright contrast, I sometimes serve it with a squeeze of lime or a handful of fresh cilantro scattered over the top.Honey Soy Chicken Stir Fry with Lo Mein Noodles
Vividly, I remember the first time I made this dish—the way the honey caramelized against the hot pan, the savory soy scent filling my small kitchen, and how the lo mein noodles clung perfectly to every saucy bite. It’s become my go-to for quiet evenings when I crave something comforting yet effortlessly elegant, a meal that feels like a warm embrace after a long day. There’s something deeply soothing in the simplicity of stir-frying, a gentle rhythm that lets the mind wander while the hands stay busy.Ingredients
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (I find thighs stay juicier than breasts, but use what you love)
– 8 oz lo mein noodles (dried work fine, but fresh ones make it extra special)
– 3 tbsp honey (local honey adds a lovely floral note)
– 1/4 cup soy sauce (I always reach for low-sodium to control the saltiness)
– 2 tbsp vegetable oil (a neutral oil lets the other flavors shine)
– 2 cloves garlic, minced (freshly minced garlic makes all the difference)
– 1 tsp grated ginger (I keep a knob in the freezer for easy grating)
– 1 cup broccoli florets (fresh and crisp, they add a nice crunch)
– 1/2 cup sliced carrots (thin slices cook quickly and evenly)
– 2 green onions, sliced (for a bright, fresh finish)Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles thoroughly in a colander and set them aside.
4. In a small bowl, whisk together the honey, soy sauce, minced garlic, and grated ginger until fully combined.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
6. Add the chicken pieces to the hot skillet in a single layer, cooking for 5-6 minutes until golden brown on all sides.
7. Tip: Don’t overcrowd the pan—work in batches if needed to ensure a good sear.
8. Reduce the heat to medium and add the broccoli and carrots to the skillet.
9. Stir-fry the vegetables for 4-5 minutes until the broccoli is bright green and slightly tender.
10. Pour the honey-soy sauce mixture over the chicken and vegetables, stirring to coat everything evenly.
11. Simmer the mixture for 2-3 minutes until the sauce thickens slightly and bubbles gently.
12. Tip: Let the sauce reduce until it coats the back of a spoon for the perfect consistency.
13. Add the cooked lo mein noodles to the skillet, tossing gently with tongs to combine with the sauce and ingredients.
14. Cook for another 1-2 minutes until the noodles are heated through and well-coated.
15. Tip: A final toss off the heat helps the noodles absorb any remaining sauce without overcooking.
16. Remove the skillet from the heat and stir in the sliced green onions.
Delightfully, the noodles soak up the sweet and savory glaze, while the chicken remains tender against the crisp-tender vegetables. I love serving this straight from the skillet, maybe with a sprinkle of sesame seeds for extra texture, letting the steam rise and warm the room like a quiet celebration.Thai Basil Chicken Stir Fry with Vermicelli Noodles
There’s something deeply comforting about the way Thai basil perfumes the kitchen, its anise-like scent wrapping around you like a warm embrace on this quiet October afternoon. This stir fry has become my go-to when I need both nourishment and a moment of stillness, the rhythmic chopping and sizzling creating a peaceful cadence to my evening.Ingredients
– 8 ounces dried vermicelli rice noodles (I always keep these in my pantry for quick meals)
– 1 pound boneless, skinless chicken thighs (they stay juicier than breasts in stir fries)
– 3 tablespoons vegetable oil (divided – I measure this out beforehand to avoid mid-cooking chaos)
– 4 cloves garlic, minced (freshly crushed releases the most flavor)
– 2 Thai chilies, thinly sliced (adjust to your heat preference)
– 1 cup fresh Thai basil leaves (the purple-stemmed variety has the most authentic flavor)
– 3 tablespoons fish sauce (this is the salty backbone of the dish)
– 1 tablespoon oyster sauce (adds that umami depth)
– 1 teaspoon sugar (just enough to balance the saltiness)
– 1 tablespoon lime juice (freshly squeezed right before serving)Instructions
1. Place vermicelli noodles in a large bowl and cover with hot tap water, letting them soak for exactly 12 minutes until pliable but still slightly firm.
2. While noodles soak, slice chicken thighs into thin, bite-sized strips about ¼-inch thick.
3. Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until it shimmers and moves fluidly, about 2 minutes.
4. Add chicken strips in a single layer and cook undisturbed for 90 seconds to develop a golden sear.
5. Flip chicken pieces and continue cooking for another 2 minutes until no pink remains.
6. Push chicken to one side of the wok and add remaining 1 tablespoon oil to the empty space.
7. Immediately add minced garlic and sliced chilies, stirring constantly for 45 seconds until fragrant but not browned.
8. Combine chicken with garlic mixture, stirring to incorporate evenly.
9. Pour fish sauce, oyster sauce, and sugar directly over the chicken, stirring to coat everything in the glossy sauce.
10. Drain soaked noodles thoroughly and add to the wok, using tongs to toss and separate strands.
11. Cook for 3 minutes, tossing continuously, until noodles have absorbed most of the sauce.
12. Remove from heat and stir in Thai basil leaves until they just begin to wilt, about 30 seconds.
13. Drizzle with fresh lime juice and give one final toss to combine.Here the slippery noodles cling to tender chicken pieces while Thai basil’s peppery notes cut through the savory sauce. I love serving this in shallow bowls with extra lime wedges for squeezing at the table, the bright acidity waking up all the flavors.
Lemon Chicken Stir Fry with Angel Hair Noodles
Mellow evenings call for something bright and comforting, the kind of meal that feels like a warm hug after a long day. This lemon chicken stir fry with angel hair noodles is my go-to for those moments, a simple dish that always brings a little sunshine to the table.Ingredients
– 2 boneless, skinless chicken breasts, thinly sliced (I find slicing them slightly frozen makes it easier)
– 8 ounces angel hair pasta (I love how delicate these noodles feel)
– 2 tablespoons olive oil (extra virgin is my kitchen staple)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 lemon, juiced and zested (save the zest for that final bright pop)
– 1/4 cup low-sodium soy sauce (I prefer the balanced saltiness)
– 1 tablespoon honey (a local raw honey adds lovely depth)
– 1/2 teaspoon red pepper flakes (just enough for a gentle warmth)
– 1/4 cup chopped fresh parsley (for that fresh, herbal finish)Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add angel hair pasta to the boiling water and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water for later use.
4. While pasta cooks, heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Add sliced chicken to the hot skillet in a single layer, cooking undisturbed for 2 minutes to develop a golden sear.
6. Flip chicken pieces and cook for another 2 minutes until no pink remains.
7. Reduce heat to medium and add minced garlic, stirring constantly for 30 seconds until fragrant but not browned.
8. Pour in lemon juice, soy sauce, honey, and red pepper flakes, stirring to combine.
9. Add the drained pasta and reserved pasta water to the skillet, tossing everything together for 1-2 minutes until the sauce lightly coats the noodles.
10. Remove from heat and stir in lemon zest and chopped parsley.Every bite offers tender chicken against the delicate noodles, all wrapped in that bright lemon-soy glaze. I love serving this in shallow bowls with extra lemon wedges on the side for squeezing over at the table.
Sesame Chicken Stir Fry with Soba Noodles
Gently, as autumn leaves begin to turn, I find myself craving the warmth of a simple stir fry, the kind that fills the kitchen with the nutty aroma of toasted sesame and the steady sizzle of the wok. There’s something quietly comforting about tossing together a meal that feels both nourishing and deeply satisfying, a small ritual that slows the evening down. This sesame chicken stir fry with soba noodles has become my go-to for those reflective weeknights when I need a bowl of cozy, flavorful goodness.Ingredients
- 8 ounces soba noodles – I love their earthy, buckwheat flavor and how they hold up in stir fries without getting mushy.
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces – thighs stay juicier than breasts, in my experience.
- 2 tablespoons toasted sesame oil – this is my non-negotiable for that rich, nutty base.
- 3 cloves garlic, minced – fresh garlic makes all the difference here.
- 1 tablespoon freshly grated ginger – I keep a knob in the freezer for easy grating.
- 1/4 cup low-sodium soy sauce – it lets you control the saltiness without sacrificing flavor.
- 2 tablespoons honey – for a touch of sweetness that balances the savory notes.
- 1 tablespoon rice vinegar – a splash brightens everything up.
- 1 teaspoon cornstarch – my little trick for a glossy, clingy sauce.
- 2 cups broccoli florets – I chop them small so they cook quickly and evenly.
- 1 red bell pepper, thinly sliced – for color and a subtle sweetness.
- 2 green onions, sliced – I save the green tops for a fresh garnish.
- 1 tablespoon sesame seeds – toasting them first brings out their nuttiness.
Instructions
- Bring a large pot of water to a rolling boil over high heat.
- Add the soba noodles and cook for 5 minutes, stirring occasionally to prevent sticking.
- Drain the noodles immediately and rinse under cold water to stop the cooking process; this keeps them firm and separate.
- Heat 1 tablespoon of toasted sesame oil in a large skillet or wok over medium-high heat until it shimmers.
- Add the chicken pieces in a single layer and cook for 4 minutes without stirring to develop a golden sear.
- Flip the chicken and cook for another 3 minutes until fully cooked through and no longer pink inside.
- Transfer the chicken to a clean plate, leaving any drippings in the skillet.
- Reduce the heat to medium and add the remaining 1 tablespoon of sesame oil to the skillet.
- Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
- Add the broccoli florets and sliced red bell pepper, stirring to coat in the oil.
- Cook the vegetables for 4 minutes, stirring occasionally, until the broccoli is bright green and slightly tender.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch until smooth.
- Pour the sauce mixture into the skillet, stirring continuously as it thickens and bubbles, about 1 minute.
- Return the cooked chicken and any accumulated juices to the skillet, tossing to coat in the sauce.
- Add the rinsed soba noodles and toss gently until everything is evenly combined and heated through, about 2 minutes.
- Remove the skillet from the heat and stir in the sliced green onions and toasted sesame seeds.
Hearty and deeply satisfying, this dish offers a wonderful contrast of textures—the tender chicken, crisp-tender vegetables, and slippery soba noodles all coated in that glossy, savory-sweet sauce. I love serving it straight from the skillet, maybe with an extra sprinkle of sesame seeds for crunch, letting the warmth seep into the bowl. It’s the kind of meal that feels like a gentle embrace, perfect for savoring slowly on a quiet evening.
Hoisin Chicken Stir Fry with Chow Mein Noodles
Perhaps some evenings call for the kind of meal that feels like a warm, quiet conversation with yourself, where the sizzle of the pan is the only sound that matters. This hoisin chicken stir fry is my go-to for those nights, a simple dance of savory and sweet that comes together in the time it takes to unwind from the day.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces—I find thighs stay juicier than breasts in a quick stir fry.
- 8 oz dried chow mein noodles—the kind that come in a tight bundle, which I always have in the pantry for last-minute dinners.
- 1/4 cup hoisin sauce, plus 1 tbsp extra for finishing—it’s my favorite sweet-salty base, and a little extra at the end makes it shine.
- 2 tbsp soy sauce—I use reduced-sodium to better control the saltiness.
- 1 tbsp rice vinegar, for a subtle tang that lifts the whole dish.
- 2 tbsp vegetable oil, divided—a neutral oil that won’t compete with the other flavors.
- 3 cloves garlic, minced—freshly minced garlic makes all the difference here.
- 1 tbsp freshly grated ginger—I keep a knob in the freezer and grate it straight from frozen for ease.
- 1 medium yellow onion, thinly sliced—slicing it thin helps it soften quickly.
- 1 red bell pepper, cut into thin strips—I love the pop of color and slight sweetness it adds.
- 2 cups broccoli florets, cut into small, even pieces—small florets ensure they cook through without getting mushy.
- 1/2 cup chicken broth—it helps create a light sauce that clings to the noodles.
- 2 green onions, sliced—sprinkled on top for a fresh, crisp finish.
Instructions
- Bring a large pot of water to a rolling boil over high heat.
- Add the chow mein noodles and cook for 4 minutes, stirring once halfway through to prevent sticking.
- Drain the noodles thoroughly in a colander and rinse under cool running water for 10 seconds to stop the cooking process. Tip: Rinsing removes excess starch and keeps the noodles from clumping later.
- In a small bowl, whisk together 1/4 cup hoisin sauce, soy sauce, and rice vinegar until smooth. Set this sauce aside.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
- Add the chicken pieces in a single layer and cook undisturbed for 3 minutes to develop a golden sear.
- Flip the chicken and cook for another 3 minutes, until no pink remains and the internal temperature reaches 165°F.
- Transfer the cooked chicken to a clean plate using a slotted spoon.
- Add the remaining 1 tbsp vegetable oil to the same skillet, still over medium-high heat.
- Add the garlic and ginger and stir constantly for 30 seconds, just until fragrant—be careful not to burn them.
- Add the sliced onion and red bell pepper and stir-fry for 3 minutes, until the onion turns translucent.
- Add the broccoli florets and stir-fry for 2 more minutes, until they brighten in color. Tip: Stir-frying vegetables in stages ensures each cooks evenly without becoming soggy.
- Pour in the chicken broth and scrape the bottom of the skillet to lift any browned bits.
- Return the cooked chicken to the skillet and add the reserved hoisin sauce mixture, stirring to coat everything.
- Add the drained noodles and toss gently with tongs until the noodles are warmed through and coated in sauce, about 2 minutes.
- Remove from heat and stir in the remaining 1 tbsp hoisin sauce. Tip: Adding a final drizzle of hoisin at the end intensifies the flavor without making the dish too salty.
- Sprinkle with sliced green onions just before serving. Gently twirl the noodles onto your fork to catch every bit of the glossy sauce, the tender chicken mingling with crisp-tender vegetables. Leftovers taste even better the next day, tucked into a lunchbox with a sprinkle of sesame seeds for crunch.
Coconut Curry Chicken Stir Fry with Glass Noodles
Coconut Curry Chicken Stir Fry with Glass NoodlesCurling up with a bowl of this coconut curry chicken stir fry feels like wrapping yourself in a warm blanket on a crisp autumn evening. There’s something deeply comforting about the way the glass noodles soak up the creamy coconut sauce while the tender chicken pieces melt in your mouth. This dish has become my go-to when I need both nourishment and a moment of quiet reflection in the kitchen.
Ingredients
– 1 lb boneless chicken thighs, cut into bite-sized pieces (I find thighs stay juicier than breast meat)
– 8 oz glass noodles (also called cellophane noodles – I love how translucent they become)
– 1 can (13.5 oz) full-fat coconut milk (don’t use light – the richness matters here)
– 2 tbsp coconut oil (it enhances the tropical flavor beautifully)
– 1 yellow onion, thinly sliced (sweet onions work particularly well)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp fresh ginger, grated (I keep mine frozen for easy grating)
– 2 tbsp red curry paste (my favorite brand has just the right heat level)
– 1 red bell pepper, sliced into thin strips (the color contrast is lovely)
– 1 cup snap peas, ends trimmed (they add the perfect crunch)
– 2 tbsp fish sauce (it adds that essential umami depth)
– 1 tbsp brown sugar (just enough to balance the spices)
– 1 lime, cut into wedges for serving (fresh lime juice brightens everything)
– ¼ cup fresh cilantro leaves (I always add extra for that fresh herbal note)Instructions
1. Place glass noodles in a large bowl and cover with warm water, soaking for 15 minutes until pliable but not mushy.
2. Heat coconut oil in a large wok or skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add chicken pieces in a single layer and cook undisturbed for 3 minutes to develop a golden sear.
4. Flip chicken and cook for another 3 minutes until lightly browned on all sides, then transfer to a clean plate.
5. Reduce heat to medium and add sliced onion to the same pan, cooking for 4 minutes until softened and translucent.
6. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant but not browned.
7. Push vegetables to one side and add red curry paste to the empty space, toasting for 30 seconds to release its oils.
8. Pour in coconut milk, scraping up any browned bits from the bottom of the pan with your spatula.
9. Return chicken to the pan along with any accumulated juices, stirring to coat in the coconut-curry sauce.
10. Add fish sauce and brown sugar, stirring until the sugar dissolves completely, about 1 minute.
11. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for 8 minutes.
12. Drain the soaked glass noodles and add them to the pan along with bell pepper and snap peas.
13. Gently fold everything together, being careful not to break the delicate noodles.
14. Continue cooking for 4 more minutes until the vegetables are tender-crisp and noodles have absorbed some sauce.
15. Remove from heat and let rest for 2 minutes to allow the flavors to meld together.The glass noodles become wonderfully slippery while still maintaining a pleasant chew, and the coconut curry sauce clings to every strand in the most satisfying way. I love serving this in shallow bowls with extra lime wedges for squeezing over the top – the bright acidity cuts through the richness perfectly. Sometimes I’ll top it with chopped peanuts for extra crunch, letting each bite tell its own little story of textures and flavors.
Lime Cilantro Chicken Stir Fry with Zucchini Noodles
Sometimes the simplest meals are the ones that linger in memory, like this lime cilantro chicken stir fry that came together on a quiet Tuesday when the zucchini in my garden begged to be used. Stirring the vibrant green noodles through the pan felt like painting with flavors, each ingredient adding its own gentle note to the canvas.Ingredients
– 1 lb boneless chicken thighs, sliced thin (I find thighs stay juicier than breasts in quick cooking)
– 2 medium zucchinis, spiralized into noodles (about 4 cups—freshly spiralized works best, not soggy)
– 2 tbsp avocado oil (my high-heat favorite for stir-frying)
– 3 cloves garlic, minced (freshly crushed releases the most aroma)
– 1/4 cup fresh lime juice (from 2 limes, squeezed right before using)
– 1/4 cup chopped fresh cilantro (stems included for extra herbal punch)
– 1 tsp soy sauce (just a splash for depth, not saltiness)
– 1/2 tsp red pepper flakes (adjust if you like less heat)Instructions
1. Pat the sliced chicken thighs completely dry with paper towels to ensure they sear properly.
2. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add chicken in a single layer and cook undisturbed for 4 minutes until golden brown on one side.
4. Flip chicken and cook for another 3 minutes until fully cooked through (internal temperature should reach 165°F).
5. Transfer chicken to a clean plate, leaving any drippings in the skillet.
6. Reduce heat to medium and add remaining 1 tbsp avocado oil to the same skillet.
7. Sauté minced garlic for 30 seconds until fragrant but not browned.
8. Add zucchini noodles and toss gently for 2 minutes until just tender-crisp (tip: overcooking makes them watery).
9. Return chicken to skillet and drizzle with lime juice and soy sauce.
10. Sprinkle red pepper flakes and chopped cilantro, then toss everything together for 1 minute to warm through.Just tender zucchini noodles cradle the seared chicken in a bright, citrusy embrace, the cilantro lending a fresh finish that invites you to eat it straight from the pan. For a playful twist, I sometimes serve it in wide bowls with extra lime wedges for squeezing over each bite, the colors as vibrant as the flavors.
Sweet and Sour Chicken Stir Fry with Yakisoba Noodles
Beneath the soft glow of the kitchen light, I find myself returning to this stir-fry again and again—the way the sweet and sour notes dance together feels like a quiet conversation between old friends, comforting and familiar in its balance.Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (I find thighs stay juicier than breasts)
– 8 oz yakisoba noodles (I love the springy texture these bring)
– 1 red bell pepper, sliced into thin strips (the vibrant color makes the dish pop)
– 1 cup pineapple chunks, fresh if you have them (their natural sweetness is key)
– 3 cloves garlic, minced (I always use fresh—it makes all the difference)
– 1/4 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 2 tbsp honey (local if possible, for that floral hint)
– 1 tbsp ketchup (trust me, it adds depth)
– 1 tsp grated ginger (I keep a knob frozen for easy grating)
– 2 tbsp vegetable oil
– 2 green onions, thinly sliced (for that fresh finish)Instructions
1. In a small bowl, whisk together soy sauce, rice vinegar, honey, ketchup, and grated ginger until fully combined—this is your sauce.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add chicken pieces in a single layer and cook undisturbed for 3 minutes to develop a golden sear.
4. Flip chicken and cook for another 3 minutes until cooked through—tip: resist stirring too early to get that nice browning.
5. Transfer chicken to a clean plate using a slotted spoon, leaving any drippings in the pan.
6. Add remaining 1 tablespoon oil to the same skillet and heat for 30 seconds.
7. Add sliced bell pepper and cook for 2 minutes, stirring occasionally, until slightly softened but still crisp.
8. Stir in minced garlic and cook for 30 seconds until fragrant—tip: watch closely as garlic burns easily.
9. Push vegetables to one side and add yakisoba noodles to the empty space, breaking them apart with a spatula.
10. Pour prepared sauce over noodles and toss everything together until coated.
11. Add pineapple chunks and return cooked chicken to the skillet, stirring gently to combine.
12. Simmer for 2–3 minutes until sauce thickens slightly and noodles are heated through—tip: if sauce thickens too much, add a tablespoon of water.
13. Remove from heat and sprinkle with sliced green onions. Sometimes I serve this straight from the skillet, letting the tender chicken and springy noodles mingle with the bright, tangy sauce that clings perfectly to every bite.Black Pepper Chicken Stir Fry with Ramen Noodles
Cooking this dish feels like coming home after a long day, the kind of meal that wraps you in warmth and fills the kitchen with the comforting scent of sizzling garlic and black pepper. I love how the ramen noodles soak up every bit of that savory sauce, creating something simple yet deeply satisfying. It’s my go-to when I need a quick, hearty dinner that still feels special.Ingredients
– 2 boneless, skinless chicken breasts, sliced thin (I find this helps them cook evenly and stay tender)
– 3 packages of instant ramen noodles, seasoning packets set aside (the cheap kind work perfectly here)
– 2 tablespoons vegetable oil (a neutral oil lets the other flavors shine)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 1 tablespoon freshly ground black pepper (don’t skimp—this is where the magic happens)
– 3 tablespoons soy sauce (I use low-sodium to control the saltiness)
– 1 tablespoon oyster sauce (it adds a rich, umami depth)
– 1 teaspoon sugar (just a pinch to balance the savory notes)
– 1 cup chicken broth (homemade or store-bought, either works)
– 2 green onions, sliced (for a fresh, crisp finish)Instructions
1. Bring a medium pot of water to a rolling boil over high heat.
2. Add the ramen noodles to the boiling water and cook for exactly 3 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles thoroughly in a colander and rinse under cool water for 10 seconds to stop the cooking process. Tip: Rinsing keeps them from becoming mushy later.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
5. Add the sliced chicken breasts to the hot oil and cook for 5-7 minutes, stirring occasionally, until the pieces are golden brown and no longer pink inside.
6. Stir in the minced garlic and cook for 1 minute, until fragrant but not browned. Tip: Burnt garlic can turn bitter, so keep an eye on it.
7. Sprinkle the black pepper over the chicken and garlic, stirring to coat evenly.
8. Pour in the soy sauce, oyster sauce, sugar, and chicken broth, scraping the bottom of the skillet to lift any browned bits.
9. Bring the sauce to a gentle simmer and let it cook for 3 minutes, until slightly thickened.
10. Add the drained ramen noodles to the skillet, tossing gently with tongs to coat them in the sauce. Tip: Tossing instead of stirring helps the noodles stay intact.
11. Cook for another 2 minutes, until the noodles are heated through and have absorbed some of the sauce.
12. Remove the skillet from the heat and sprinkle with the sliced green onions.
Now the noodles are tender yet springy, clinging to that peppery sauce with a kick that builds slowly with each bite. I like to serve it straight from the skillet, maybe with a sprinkle of extra pepper for those who love heat, and watch how quickly it disappears.Orange Glazed Chicken Stir Fry with Shirataki Noodles
Holding this warm bowl tonight feels like wrapping my hands around autumn itself, the steam carrying whispers of citrus and ginger that dance through my quiet kitchen. There’s something deeply comforting about stir-fries that cradle you through changing seasons, this particular one weaving together bright orange notes with the gentle chew of translucent noodles. Maybe it’s the golden hour light filtering through the window, but this dish seems to hold both the lingering warmth of summer and the cozy promise of fall.Ingredients
– 1 lb chicken breast, sliced thin against the grain (I find this makes all the difference for tenderness)
– 8 oz shirataki noodles, rinsed well (their springy texture always reminds me of childhood rubber band balls)
– 1 cup orange juice, freshly squeezed if you have the patience
– 3 tbsp soy sauce (I keep the reduced-sodium kind on hand for better control)
– 2 tbsp honey, warmed slightly to thin it
– 1 tbsp rice vinegar, that tangy brightness I can’t live without
– 2 cloves garlic, minced (pressed through my grandmother’s garlic press)
– 1 tsp ginger, freshly grated (the knobby root I keep tucked in freezer for moments like this)
– 1 tbsp cornstarch, mixed with 2 tbsp cold water
– 2 tbsp vegetable oil, divided
– ½ cup sliced bell peppers, any color you love
– ½ cup snap peas, ends trimmed (their crisp pop is worth the extra minute)Instructions
1. Pat chicken slices completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
3. Add chicken in a single layer and cook undisturbed for 2 minutes to develop golden crust.
4. Flip chicken and cook another 2 minutes until no pink remains, then transfer to a clean plate.
5. Reduce heat to medium and add remaining 1 tablespoon oil to the same pan.
6. Add garlic and ginger, stirring constantly for 45 seconds until fragrant but not browned.
7. Pour in orange juice, soy sauce, honey, and rice vinegar, scraping up any browned bits from the pan bottom.
8. Bring sauce to a gentle bubble, then simmer for 3 minutes to slightly reduce.
9. Whisk cornstarch slurry again and slowly drizzle into sauce while stirring continuously.
10. Cook sauce for 1 more minute until it thickens enough to coat the back of a spoon.
11. Add bell peppers and snap peas, stirring to coat in sauce, and cook for 2 minutes until slightly softened.
12. Return chicken and any accumulated juices to the pan, tossing to combine.
13. Add rinsed shirataki noodles, gently folding everything together until heated through, about 2 minutes.The glossy sauce clings to each noodle like morning dew on spiderwebs, while the chicken stays remarkably juicy against the vegetables’ crisp-tender bite. I sometimes scatter toasted sesame seeds over top for nutty contrast, or serve it in shallow bowls with extra sauce pooling at the bottom for dipping.
Mongolian Chicken Stir Fry with Spaetzle Noodles
Years of cooking have taught me that some dishes feel like coming home, and this Mongolian chicken stir fry with spaetzle noodles is exactly that kind of comfort. There’s something deeply satisfying about watching the steam rise from the pan, carrying scents of garlic and ginger through the kitchen. It’s a meal that asks for patience but rewards with every tender bite.Ingredients
– 1 lb boneless chicken thighs, cut into 1-inch pieces (I find thighs stay juicier than breast meat)
– 2 cups all-purpose flour (I always sift mine first for lighter spaetzle)
– 3 large eggs, brought to room temperature (they incorporate better into the dough)
– 1 cup whole milk (the richness makes such a difference)
– 4 cloves garlic, minced (freshly minced releases the most flavor)
– 1 tbsp freshly grated ginger (I keep my ginger root in the freezer for easy grating)
– 1/2 cup soy sauce (I prefer reduced-sodium to control the saltiness)
– 1/4 cup brown sugar (packed firmly for that caramelized sweetness)
– 2 tbsp vegetable oil (a neutral oil that won’t overpower the other flavors)
– 1 tbsp rice vinegar (just a splash brightens everything up)
– 1 tsp cornstarch (my secret for that glossy sauce)
– 4 green onions, sliced (saved some of the green parts for garnish)Instructions
1. Combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl.
2. Make a well in the center of the flour mixture and crack in 3 large eggs.
3. Gradually pour in 1 cup whole milk while whisking from the center outward until a thick, sticky dough forms.
4. Let the spaetzle dough rest for 15 minutes to allow the flour to fully hydrate.
5. Bring a large pot of salted water to a rolling boil over high heat.
6. Press the spaetzle dough through a spaetzle maker or colander directly into the boiling water.
7. Cook the spaetzle for 2-3 minutes until they float to the surface.
8. Immediately transfer cooked spaetzle to an ice water bath using a slotted spoon to stop the cooking process.
9. Drain the spaetzle thoroughly and toss with 1 tablespoon vegetable oil to prevent sticking.
10. Whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon cornstarch in a small bowl until smooth.
11. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
12. Add 1 lb chicken pieces in a single layer and cook undisturbed for 3 minutes to develop a golden crust.
13. Flip the chicken pieces and cook for another 3 minutes until browned on all sides.
14. Push chicken to one side of the pan and add 4 cloves minced garlic and 1 tablespoon grated ginger to the empty space.
15. Cook the garlic and ginger for 30 seconds until fragrant but not browned.
16. Pour the prepared sauce mixture over the chicken and aromatics.
17. Bring the sauce to a simmer, stirring constantly until it thickens and coats the chicken, about 2 minutes.
18. Add the cooked spaetzle noodles to the pan and toss gently to coat with the sauce.
19. Stir in most of the sliced green onions, reserving some for garnish.
20. Cook for 1 more minute until everything is heated through.My favorite part is how the tender chicken contrasts with the slightly chewy spaetzle, all wrapped in that sweet-savory sauce that clings perfectly to every surface. Sometimes I’ll serve it in shallow bowls with extra green onions scattered over the top, letting the steam warm my face as I take that first bite. The spaetzle catches the sauce in its little ridges, creating these wonderful bursts of flavor with each mouthful.
Conclusion
Amazingly versatile, these 19 chicken stir fry recipes offer endless weeknight inspiration! We hope you discover new family favorites among these noodle-packed creations. Don’t forget to share which recipe you loved most in the comments below—we’d love to hear your kitchen success stories. Pin your top picks to Pinterest so you can easily find them again and inspire fellow home cooks!
