Chicken & Noodle Stir Fry
A Delicious Stir Fry Full of your Favorite Veggies, Seasoned Chicken, Spaghetti and a Saucy Sauce to pull it all together. Enjoy.
Equipment
- large pot or large wok
Ingredients
My Stir Fry Sauce
- 2 cups chicken broth
- 2/3 cup soy sauce
- 1/4 cup honey
- 1 TBS sesame oil
- 2 TBS fresh minced ginger
- 1 TBS fresh mined garlic
- 4-5 TBS corn starch, DIVIDED
Additional Stir Fry Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite size pieces
- 2 TBS cooking oil, DIVIDED
- 1 TBS butter
- 5-6 cups chopped fresh vegetables, any combination (broccoli, carrots, zucchini, onions, bell peppers, cabbage)
- 1/4 tsp salt, DIVIDED
- 1/4 tsp black pepper, DIVIDED
- 12 oz spaghetti noodles, cooked per instructions on back of package. Drain
- 1/4-1/2 cup chicken broth
Instructions
- Place all STIR FRY SAUCE ingredients into a medium bowl and whisk until combined. Set aside.
- In a large pot or large wok heat up 1 TBS cooking oil over medium high heat. Add in cut chicken. Season with 1/4 tsp salt and 1/4 tsp black pepper on top of the chicken. Cook chicken until browned on all sides. NOTE: We are not cooking chicken all the way through, just halfway. Place chicken in a bowl and set aside.
- Add 1 TBS butter and 1 TBS cooking oil to the wok. Keep heat on a medium high. Add in chopped vegetables. Start cooking vegetables that take the longest to cook first. (Carrots, broccoli, asparagus) After two minutes add in the rest of the vegetables and cook an additional 2-3 minutes or until vegetables are tender.NOTE: Add 1/4 cup or so of chicken broth or water if needed, to help steam veggies along the way.
- Add chicken back in with vegetables and 1/2 of the STIR FRY SAUCE. Stir and cook for 2 minutes to finish cooking the chicken. Mix in the cooked and drained spaghetti. Mix in an additional 2-3 TBS corn starch to the remainder of STIR FRY SAUCE and pour into chicken & noodles. Give everything a final stir until sauce has thickened.
Scrumptious!