Prep 45 mins
Cook 15 mins
This is a recipe I got out of a newspaper a few years ago, we make it often and enjoy it everytime.
Make and share this Stir-Fried Chicken and Noodles recipe from Food.com.
- 1⁄2 cup chicken broth
- 1⁄3 cup soy sauce
- 1⁄4 cup white wine or 1⁄4 cup additional chicken broth
- 2 garlic cloves, minced
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon red pepper flakes
- 3⁄4 lb boneless chicken breast, cut into strips
- 4 teaspoons canola oil, divided
- 2 cups broccoli florets
- 2 cups julienned carrots
- 2 cups shredded Chinese cabbage or 2 cups napa cabbage
- 1 cup fresh snow pea, cut into 1 inch pieces
- 6 ounces spaghetti, broken
- 2 teaspoons cornstarch
- Combine first seven ingredients; set aside 3/4 cup.
- Place chicken in remaining marinade.
- Refrigerate 30 minutes.
- Drain chicken and discard marinade.
- Stir-fry chicken in 2 teaspoons oil until no longer pink.
- Remove and keep warm.
- Stir-fry broccoli and carrots in remaining oil.
- Add cabbage and peas.
- Stir-fry until tender crisp.
- Meanwhile cook pasta according to directions.
- Combine cornstarch and reserved marinade; add to vegetable mixture.
- Bring to a boil; stir and cook until thickened.
- Add drained pasta and chicken to mixture; cook until heated through.
I made this for dinner last night and my family really liked it. I made a few minor changes: used 1 tsp. fresh, minced ginger for the ground ginger, had to use frozen pea pods because the fresh ones at my store looked awful, and used some fresh Chinese egg noodles that I had on hand instead of spaghetti. Turned out great and I'll make it again! Thanks Dancer for a good, after work recipe!
I have to laugh when I read other reviews that talk about doubling the red pepper flakes in this recipe or remark that they found this dish a bit bland for their taste. My family and I thought it was a little "hot". Not overly so, but it definitely had a little bite to it. That didn't stop us from thoroughly enjoying it though! The only changes I made to the posted recipe were to double it, and to replace the cabbage with two cans of sliced water chestnuts and a cup each of red and green bell pepper. And I served it over plain brown rice. I used all fresh vegetables (except the water chestnuts of course!) so between washing and chopping those and cutting up the chicken, the prep work took some time. But there have been some great short cuts suggested in other reviews if time is a concern! I think next time I'll definitely try it with noodles instead of rice. And maybe add mushrooms. This is indeed a versatile recipe and I can foresee mixing it up a lot by varying the vegetables and meats! As I mentioned, I doubled the recipe. My family of four includes two pre-teen boys and a husband with a healthy appetite of his own. Hubby went back for seconds and the rest of us had one decent serving (certainly much less than what you would get at a restaurant, for comparison's sake) and there wasn't much left over. So I question the recommendation that the original recipe serves 6. 6 children perhaps? Nobody else has addressed this so perhaps we do eat larger than average portions. Just wanted to mention that, fwiw!
I found this recipe in a Light and Tasty magazine and was going to post it when I found it here. Our family loves this recipe. We cut up the chicken and add the marinade and freeze. We freeze the other part of the marinade seperately. This saves a lot of time on busy weeknights. As a short cut, I use the preshredded cabbage, matchstick carrots, and frozen brocolli florets. I precook all the veggies in the microwave. With this prep work, this meal can be assembled very quickly. Tastely and healthy.