Cooked - Easy Chicken Stir-fry Noodles

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy Chicken Stir-fry Noodles

1.0

1 lb boneless, skinless chicken thighs, thinly sliced

2 Tbsp Marukan vinegar

2 Tbsp low-sodium soy sauce

1 Tbsp cornstarch

1 tsp toasted sesame oil

½ tsp white pepper

¼ cup soy sauce

½ cup chicken broth or water

1 tbsp Marukan Seasoned Gourmet Rice Vinegar

2 tbsp oyster sauce

1 tsp brown or white sugar

1 tsp cornstarch

½ tsp white pepper

8 to 10 oz noodles (lo mein, stir fry, or udon)

2 tbsp neutral oil (avocado or vegetable)

1 medium yellow onion, thinly sliced

1 large carrot, julienned or shaved

1 red bell pepper, thinly sliced

1 cup sliced mushrooms (shiitake or cremini)

2-3 cups cabbage, sliced into ribbons

3 to 4 cloves garlic, finely grated

1 bunch scallions, sliced

Sriracha or chili crisp

Toasted sesame seeds

Lime juice

Marinate the chicken thighs with Marukan vinegar, low-sodium soy sauce, cornstarch, toasted sesame oil, and white pepper
Cook the noodles separately according to package directions and set aside
Prepare the sauce by combining soy sauce, chicken broth, Marukan Seasoned Gourmet Rice Vinegar, oyster sauce, sugar, cornstarch, and white pepper
Heat neutral oil in a large pan or wok over medium-high heat
Add the marinated chicken and cook until done, then remove and set aside
In the same pan, stir-fry the onion, carrot, bell pepper, mushrooms, and cabbage until tender-crisp
Add the garlic and white parts of scallions, cooking for about 1 minute
Return the chicken to the pan and add the cooked noodles
Pour the sauce over the mixture and toss until everything is coated and heated through
Top with green parts of scallions, sesame seeds, sriracha or chili crisp, and lime juice as desired

Course🍽️Main Course

Diets🥛Dairy-free🥜Nut-free...

Category🥘Stir-fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 21 weeks ago

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