Chicken Stir-fry with Asian Noodles

This has to be one of the easiest meals and can certainly feed a crowd.  The whole family loves it, the leftovers are even better and I even like it cold straight out of the fridge.  This is just the basic recipe to begin with for you to use as a base and add in whatever veggies you like.  Broccoli, snow peas, carrots, anything you like.  This is a great recipe to use up all those leftover veggies you might have hanging around.

 

I usually have everything to make this meal on hand and it comes together super quick.  Now the only thing I am a little unsure of is the quantities for the sauce, it really depends on what size pan your using, the amount of ingredients in the stir fry part and whether you like it on the sweeter side or not.  So I am going to give you the basic run down of how to prepare this and you can adjust it to your needs and tastes.  I would recommend using La Choy soy sauce because to me it has the best flavor, and since we are using it as the base of the sauce I would try to go for a low sodium soy but I have used it with just plain soy before too.

 

So make this recipe and make it your own!  I promise your whole family will love it (even kids) and you will love the leftovers for lunch the next day.

 

Ingredients

 

  • 1 pound boneless skinless chicken breasts cut into bite size pieces.
  • 1 large onion
  • 1 large green pepper
  • Butter/margarine
  • 2 cloves garlic
  • Any veggies you like
  • 1 to 1-1/2 pounds spaghetti noodles (you can stretch this dish by upping the noodles)
  • Soy sauce
  • Brown sugar
  • Pepper or red pepper flakes.
  • Garlic powder

 

Directions

 

  • Start by dicing the onion, garlic and green pepper and caramelizing them in a large skillet with about 2 tablespoons butter until soft with a little color.  Now would be a good time to add any veggies you like.
  • Add the diced chicken to the pan with the onion, garlic and pepper mixture, sprinkle with pepper or just a dash of red pepper flake (more if you like it spicy) and a dash or 2 of garlic powder and let it brown up.
  • Boil your noodles.
  • When the chicken is brown add in another 2 tablespoons of butter and about cup of soy sauce, you might need more depending on the size of your skillet and the amount of ingredients, you want the soy to go about 3/4 of the way up the ingredients.
  • Now you want to add your brown sugar, again this varies on the amount of soy you used, which varies on the amount of veggies and chicken you used.  For a cup of soy I would use probably ½ cup of brown sugar, so you can you use that measurement as a guideline but again it will vary on your own taste so just taste it and see how you like it.  Now you can make any adjustments, more garlic powder, more sugar, more soy or more red pepper flake.
  • You just want to let this mixture bubble and reduce just a bit till it gets a little thick.  Then you just pour it over your cooked noodles and mix together!

 

Sprinkle on a few green onions to make it pretty and you have an awesome dinner!

 

This recipe is featured on

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I have 2 Lovely Comments, I would love to have yours... on Chicken Stir-fry with Asian Noodles

  1. avatar
    Cynthia L. says:
    September 2, 2012

    This recipe looks really yummy! Thanks for joining Foodie Friends Friday.

    I just wanted you to know that I am going to be putting this on my menu for next week. I will be linking up to your site!

  2. avatar
    Ali says:
    September 3, 2012

    Thank you so much for linking up last week at Recipe Sharing Monday. The new link party is now up and I'd love it if you joined us again. Have a great week!

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