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Chicken noodle stir fry with sliced chicken breast, bell peppers, sesame seeds, and green onions in a white bowl

Chicken Noodle Stir Fry (Quick, Flavor-Packed Asian Dinner Made Easy)

Molly
This chicken noodle stir fry is fast, flavorful, and better than takeout. Made with lean chicken, stir-fried noodles, crisp vegetables, and a savory garlic-soy glaze, it’s a one-pan weeknight dinner that’s perfect for clean eating and meal prep. Customizable, family-friendly, and on the table in under 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Asian-Inspired Comfort Food
Servings 4 servings
Calories 410 kcal

Ingredients
  

  • 1 lb chicken breast thinly sliced
  • 8 oz stir fry noodles or lo mein
  • 2 tbsp sesame oil
  • 2 tbsp low sodium soy sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 3 cloves garlic minced
  • 1 tsp grated fresh ginger
  • ½ tsp crushed red pepper flakes optional
  • 1 bell pepper sliced
  • 1 carrot julienned
  • 1 cup broccoli florets
  • 2 green onions sliced
  • 1 tsp cornstarch mixed with 2 tbsp water slurry

Instructions
 

  • Step 1: Cook the Noodles
    Boil your stir fry noodles according to the package, then drain and rinse with cold water to prevent sticking.
  • Step 2: Sear the Chicken
    Heat sesame oil in a large skillet or wok. Add the sliced chicken and cook until golden brown, about 6–8 minutes.
  • Step 3: Add Aromatics
    Toss in garlic, ginger, and red pepper flakes. Stir fry until fragrant, about 1 minute.
  • Step 4: Toss in Veggies
    Add bell pepper, broccoli, and carrots. Stir fry for another 4–5 minutes until just tender.
  • Step 5: Sauce It Up
    Whisk together soy sauce, honey, vinegar, and the cornstarch slurry. Pour into the pan and stir until thickened.
  • Step 6: Combine and Finish
    Add the noodles and green onions to the pan. Toss to combine. Serve hot, garnished with sesame seeds or more green onions.

Notes

Secret Tips for Chicken Noodle Stir Fry

1. Slice Chicken Thin and Even: Cut the chicken breast against the grain into thin strips—this ensures it cooks quickly and stays tender. If you partially freeze the chicken for 15 minutes first, it’s easier to slice cleanly.
2. Velvet Your Chicken: Toss your sliced chicken with 1 teaspoon of cornstarch and 1 teaspoon of soy sauce before cooking. This “velveting” technique helps lock in moisture and gives the meat that smooth texture you love in restaurant stir fries.
3. Cook in Stages: Don’t overcrowd the pan. Sear the chicken first, then remove it before stir-frying vegetables and noodles. Combine everything at the end to keep textures crisp and prevent steaming.
4. Undercook Your Noodles Slightly: Boil your noodles just until al dente. They’ll finish cooking in the skillet and soak up the sauce without getting mushy.
5. Use High Heat and a Wide Skillet: For that signature stir fry char, crank up the heat and use the widest skillet or wok you own. Stir fry is all about speed and sear.
6. Add the Sauce Last: Always add your stir fry sauce in the final 1–2 minutes of cooking. This prevents burning and ensures a glossy coating that clings to the noodles.
7. Finish with a Dash of Toasted Sesame Oil: Just a half teaspoon of toasted sesame oil added off-heat will bring a nutty, aromatic finish that pulls all the flavors together.
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