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Chicken Rainbow Vegetable Stir-Fry

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A rainbow of vegetables, thin strips of chicken and ramen noodles in a addictive and slightly spicy sauce. SO good. SO easy!
Course Mains & Entrees
Cuisine Asian
Keyword chicken, dinner, easy, quick, stir fry, vegetables
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 generous portions
Calories 590
Author Laurie McNamara

Ingredients

FOR THE VEGGIE PREP:

  • 1/2 onion
  • 1/2 large bell pepper sliced into thin strips
  • 1 large carrot sliced thin on an angle
  • 2 ribs celery sliced thin on an angle
  • 1 cup thinly sliced purple cabbage
  • 1 cup snow peas ends trimmed

FOR THE CHICKEN PREP:

  • pound chicken breasts thinly sliced
  • 3/4 teaspoon sugar
  • 1 tablespoon low-sodium tamari
  • 1/2 teaspoon toasted sesame oil

FOR THE STIR-FRY SAUCE:

  • tablespoons Gochujang Korean chili pepper paste
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 6 tablespoon low-sodium tamari
  • 2 tablespoons honey
  • 1/4 cup water

For The Stir-fry:

  • 1 tablespoon toasted sesame oil
  • 9 ounces ramen noodles
  • 1 tablespoon cornstarch plus 1 tablespoon water for cornstarch slurry
  • 3 green onions sliced thin on an angle

Instructions

  • Prep all the vegetables, marinate the chicken strips and make the stir-fry sauce all before you start, so making the actual stir-fry is a breeze.
  • While prepping the vegetables, bring a pot of water to a boil. Add noodles and cook 2 to 3 minutes (or 1 minute shy of the package directions). Drain noodles into a colander and rinse with cold water.
  • In a 12-inch chefs pan or wok, heat a tablespoon of toasted sesame oil on high-heat until smoking. Add in chicken in an even layer and cook for 2 to 3 minutes undisturbed until a golden crust forms. Stir and continue to cook for 1 minute.
  • Add in all the vegetables, toss and cook until glossy (about 2 to 3 minutes). Add in the cooked noodles and the sauce and toss. Once the sauce is boiling, pour in the slurry and cook for another minute or two until thickened.
  • Serve stir-fry in bowls with a sprinkle of sliced green onions.

Nutrition

Calories: 590kcal | Carbohydrates: 65g | Protein: 42g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 3264mg | Potassium: 1049mg | Fiber: 5g | Sugar: 16g | Vitamin A: 4406IU | Vitamin C: 62mg | Calcium: 84mg | Iron: 5mg