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–+ servings

Honey Ginger Chicken Noodle Stir-Fry

Print Recipe
Chicken and veggies stir-fried with a simple honey ginger sauce. A quick and effortless 30-minute meal!
Course Mains & Entrees
Cuisine Asian
Keyword chicken, easy, ginger, honey, quick, stir fry, vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 476
Author Laurie McNamara

Equipment

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

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.

Nutrition

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