Honey Ginger Chicken Noodle Stir-Fry

Honey ginger chicken stir fry is essentially chicken and veggies stir-fried with a simple honey ginger sauce. A quick and effortless 30-minute meal!

This past Sunday I wasn’t really in the mood to cook. This is a little shocking since Sundays are usually the day that I never escape the confines of my kitchen and cook all day long. Wait. Isn’t that every day?

Typically I make a big breakfast-y brunch that keeps us full until late afternoon or until we start to feel the pangs of hunger… then I start on dinner.

But for some reason this particular Sunday, I wasn’t feeling it. Pat made us scrambled eggs with cheese with maple sausage links for breakfast… I was in charge of the toast {OKAY!} and then before I knew it, it was dinner time. Wait-what?

Ps. don’t let me fool you… I have absolutely NO idea how to use chopsticks and I have wondered if there’s a place that offers lessons? I kid. (no, really?)

I knew I couldn’t ask Pat to make dinner after he already made us breakfast, so I reluctantly opened my fridge and collected a few things to make this quick and easy stir fry. Still not excited about having to cook, but I knew it was going to take me no longer than 30 minutes {1 hour in blogger time} and so I hit the ground running.

For this 30 minute meal, you won’t need a fancy bottled sauce… just simple pantry ingredients like honey, tamari and rice vinegar, lots of fresh ginger, garlic and a truck-load of veggies. My kids weren’t particularly thrilled about the veggie part, but Pat and I were and to prove it we chowed down.

Vegetable prepping takes up most of your time when it comes to stir-frying. The best piece of advice I can give you is that it’s best to make sure everything you can possibly do is prepped, done and sitting ready to go next to your stove before you even heat the wok.

For snow peas I always snap of the end and peel back that little string. It’s not mandatory but it’s easier to chew them when you do this. Which I guess is kind of important after all.

Trim off the florets of a small head of broccoli, and slice up half of any bell pepper you want. I also vertically sliced half of a medium yellow onion, pretty thinly in hopes to fool my children into thinking they were noodles… it never works, drat… but I won’t give up!

Since this is honey GINGER sauce, you’ll need a lot of minced ginger… about 1/4 cup or more if you like it super gingery. Along with all that ginger, mince up 2-4 cloves of fresh garlic.

For the sauce; measure out a half cup of honey into a small bowl.

Add a 1/4 cup of rice vinegar…

…and 1/4 cup of low-sodium tamari {or soy sauce if you prefer it}.

Give it a stir until the honey dissolves completely into the tamari and vinegar.

NOTE: You’ll also want to make (separately) a slurry of 1 tablespoon cornstarch and 1 tablespoon water, stir and set off to the side. This will go into the wok and thicken the sauce.

Next prep the chicken. I LOVE using chicken tenderloins in stir-fry because all I have to do is slice them into bite-size pieces which is way easier than handling big old chicken breasts.

In a medium pot add in 4 cups of water, cover and bring it to a boil.

At the same time, add a tablespoon of olive oil to a hot wok or large 12 inch skillet that’s been preheating over high heat.

Once it’s screaming hot, add in half of the chicken. Spread it out in an even layer and let it cook undisturbed. I know it’s tempting but just let it sit there.

Cook the chicken for 3-4 minutes or until the underneath is golden, flip and cook for 3-4 more minutes. Transfer the seared chicken to a clean bowl and continue with the remaining chicken. If it’s not fully cooked, don’t worry it will have a chance to finish cooking later.

While the chicken is cooking, remove the pot of boiling water and slide 3/4 of a box {or 10.5 ounces} of rice noodles right on in. Use a spatula if you need to and gently press the noodles until they’re submerged.

Put a lid on it and set a timer for 8-10 minutes. And that just so happens to be the right amount of time to stir-fry the prepped veg.

Next add the remaining 1 tablespoon of olive oil to the wok. Add in the minced ginger and garlic, stirring constantly for 2 minutes.

Then add in all but the snow peas, toss and cook for 3 minutes.

You’ll notice the vegetables are turning bright and starting to soften.

Add in the snow peas…

The remaining chicken…

Stir and pour in the honey/tamari sauce.

Toss and bring to a boil.

Earlier I made a quick slurry of cornstarch and water then poured it right on in. Stir and cook for 3 to 4 minutes or until it has thickened.

Drain the rice noodles and give them a quick rinse.

Kill the heat and then add the noodles into the wok.

Using tongs, gently toss until every noodle is covered in the honey ginger sauce.

That’s it! Plate it up with a few fresh chopped green onions and for extra heat, add a little chili garlic paste to each bowl.

Enjoy! And if you give this Ginger Chicken Noodle Stir-Fry recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Print Recipe Pin Recipe

No ratings yet

Leave a Review »

Yield: 6 servings

Honey Ginger Chicken Noodle Stir-Fry

Chicken and veggies stir-fried with a simple honey ginger sauce. A quick and effortless 30-minute meal!

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Ingredients

• 1/2 cup honey
• 1/4 cup low-sodium tamari, or soy sauce
• 1/4 rice vinegar
• 1 tablespoon cornstarch, plus 1 tablespoon water for cornstarch slurry
• 1¼ pounds boneless skinless chicken breasts, or chicken tenderloins, diced
• 2 tablespoons light olive oil, or coconut oil
• 1/4 cup minced fresh ginger
• 2 to 4 cloves fresh garlic, minced
• 1 small broccoli crown, cut into florets
• 1/2 red bell pepper, sliced
• 1/2 orange bell pepper, sliced
• 1/2 medium yellow onion, sliced vertically
• 1 to 2 cups snow peas, trimmed
• kosher salt, to taste
• 10 ounces rice noodles

FOR SERVING:

• 4 green onions, sliced for serving
• chili garlic paste , like sambal oelek, to taste

Equipment

• All-Clad E7859464 HA1 Hard Anodized Nonstick Dishwasher Safe PFOA Free Chefs Pan/Wok Cookware, 12-Inch, Black

Instructions 

• Bring a pot of water to a boil.
• Meanwhile heat a wok or 12-inch skillet over high heat. Add 1 tablespoon of olive oil and add in half of the diced chicken. Cook for 3-4 minutes before flipping and cooking for another 3 minutes. Remove the browned chicken to a clean bowl and repeat with the remaining chicken. Remove and set off to the side.
• Remove the pot of boiling water from the stove, add the rice noodles and cover. Set the timer for 10 minutes.
• Next, add the remaining tablespoon of oil to the hot wok and immediately add in the garlic and ginger. Cook while stirring often for 2 minutes. Add in all of the vegetables minus the snow peas, stir and cook for 3-4 minutes. Add in the snow peas and chicken, stir and cook for 3 to 4 minutes.
• Pour in the sauce and bring to a boil. Pour in the cornstarch slurry and stir until thickened.
• Drain and lightly rinse the noodles and add them to the wok. Gently toss, season to taste with kosher salt and serve with sprinkle of sliced green onions.
• If you like it spicy, serve it with 1/4 to 1/2 teaspoon of chili garlic paste.

Serving: 1g, Calories: 476kcal, Carbohydrates: 76g, Protein: 27g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 774mg, Potassium: 850mg, Fiber: 5g, Sugar: 27g, Vitamin A: 1538IU, Vitamin C: 129mg, Calcium: 83mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Asian

[this post contains affiliate links.]