One sure fired way for me to get to eat veggies is to make a stir fry.  This stir fry noodles with chicken is on repeat in my house.

How do you get juicy chicken for stir fry?

Velvet your chicken!  Velveting chicken is a Chinese cooking technique where the chicken is marinated in a mixture of cornstarch, (sometimes egg white), and seasonings, then briefly blanched or stir-fried, resulting in tender, juicy meat with a smooth texture.

 

these are sharwood noodles used to make stir fry

Here are the top three tips for making delicious stir-fry noodles with chicken:

  1. Prep Everything in Advance: Stir-fries cook quickly, so have all your ingredients ready before you start. Slice your chicken thinly for faster cooking, pre-cook your noodles if needed, and chop all your veggies. This ensures smooth cooking and prevents overcooking.
  2. Cook Chicken and Veggies Separately: Sear the chicken over high heat until browned but just cooked through, then remove from the pan. Stir-fry veggies next until crisp-tender. This keeps everything from getting soggy. Combine them at the end when adding sauce and noodles.
  3. Use a Flavorful Sauce: A good stir-fry sauce is key. Combine soy sauce, garlic, ginger, a dash of sesame oil, and a bit of honey or hoisin sauce for sweetness. Add it to the chicken and veggies with the noodles, and toss everything to coat evenly.

What noodles to use to make stir fry?

I purchased Sharwood’s medium egg noodles from Mariano’s found in the Asian aisle.  They are pre portioned, so each section is only 5 WW points.  Can’t find these?  Simply use lo mein noodles.  Typically one cup of lo mein noodles are 6 WW points.

this is velvet chicken, which makes super juicy chicken

adding sauce to noodles

Ingredients

  • 4 ounces chicken breast, cut into bite sized pieces
  • 1 tablespoon cornstarch
  • 2 teaspoons soy sauce, divided
  • 2 teaspoons rice vinegar, divided
  • 1 teaspoon sambal oelek, divided
  • 1 teaspoon minced garlic
  • 2 cups non-starchy veggies (I used a bag mix of cabbage, kohlrabi, broccoli and carrots)
  • 1 cup cooked noodles (I use Sharwood brand that are 5 WW points per cup)
  • avocado oil spray

Instructions

    Marinate the Chicken:
    In a bowl, combine the chicken, cornstarch, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and 1/2 teaspoon sambal oelek. Toss to coat the chicken evenly and let it marinate for 30 minutes.

    Prepare the Sauce:
    In a small bowl, mix the remaining 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sambal oelek, and minced garlic. Set aside.

    Cook the Chicken:
    Heat a non-stick skillet or wok over medium-high heat. Spray with avocado oil spray. Once hot, add the marinated chicken pieces and stir-fry for 4-5 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.

    Stir-Fry the Veggies:
    In the same pan, add the mixed veggies and stir-fry for 3-4 minutes, until they are tender but still crisp. You can add a splash of water to help steam the veggies if needed.

    Combine Noodles, Chicken, and Sauce:
    Add the cooked noodles and chicken back into the pan with the veggies. Pour the prepared sauce over everything and toss to coat evenly. Cook for 1-2 minutes, allowing the flavors to meld.

    Serve:
    Divide the stir fry noodles into bowls and enjoy!

Did you make this recipe?

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Check out some of my other favorite dishes:

Asian Meatballs

asian meatballs

Sesame Chicken

this is a plate of sesame chicken