Chicken Stir Fry with Noodles

recipe by:
The Best Dressed Chicken
Prep Time:
Cook Time:
Total Time:
Ingredients
For the chicken and marinade:
  • 2 lbs. boneless, skinless Best Dressed chicken breast, butterfly and cut into 1” strips
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh ginger, grated
  • 1 garlic clove, minced
  • 1 tsp. sea salt, optional
  • 1 tsp freshly ground black pepper
For the noodles:
  • 12 ozs. noodles
For the stir fry:
  • 4 tablespoons peanut, or sunflower oil – plus more if needed - divided
  • 1 cup bell peppers, cut into strips
  • 1 medium carrot cut into strips
  • 1 small zucchini cut into strips
  • 2 cups chicken stock
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 medium onion thinly sliced
  • 1 small green scotch bonnet, minced, or to taste
  • 1 stalk lemon grass, crushed
  • 1 tsp honey
  • 2 stalks of scallion, chopped
  • Small bunch cilantro, chopped
  • Lime wedges
Chicken Stir Fry with Noodles
Instructions
  • Combine all the marinade ingredients. Pour the marinade over chicken strips, and using gloves, rub into the chicken. Marinate for 1 hour.
  • Cook the noodles as per packaging instructions. Drain the noodles and run under cool running water. Set aside.
  • Remove the chicken from the marinade. Discard the marinade. Heat 1 tablespoon of the oil over medium to high heat in a wok or heavy bottomed frying pan. Saute the chicken strips, in small batches, adding extra oil to the pan as needed, until strips are nicely browned on each side. Remove each batch to a bowl and set aside.

  • Heat 1 tablespoon of oil in the same pan over medium heat. Add the sliced bell peppers. Stir and saute for 2 minutes. Remove to a plate and set aside.

  • Add 1 tablespoon of oil to the same pan. Add the carrots strips. Stir and saute for 2 minutes. Add to the plate of bell peppers.
  • Add 1 tablespoon of oil to the pan, if needed. Saute the onions and scotch bonnet pepper for a minute. Add to the plate of cooked vegetables.
  • eglaze the pan with the rice wine vinegar scraping up the cooked bits. Add the stock, soy sauce, honey and lemongrass to the pan and bring to a boil. Turn the flame to low. Add the seared chicken back to the pan and cook for another 2 to 3 minutes or until the lemon grass has infused the sauce and the chicken is cooked through. Remove the lemon grass.
  • Add the vegetables and cooked noodles to the chicken and toss well to combine and heat through. Remove from the heat. Sprinkle the stir fry with chopped scallion.

  • Divide the stir fry into serving bowls. Garnish with chopped cilantro and squeeze of lime.

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