Chicken Stir Fry with Noodles

🥕🥬🌶️ Loaded with juicy chicken, crisp-tender vegetables, and noodles that are coated in a very FLAVORFUL stir fry sauce! This EASY stir fry is ready in 30 minutes so it's perfect for busy weeknights, it's healthier than takeout, and it tastes even BETTER! It's a flexible recipe so you can use the veggies or noodles that you have on hand.

📝 Ingredients

• 2 pounds boneless skinless chicken thighs
• 4 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon cornstarch
• 1 pound udon noodles
• 2 tablespoons oyster sauce
• 1 tablespoon toasted sesame oil
• 2 to 3 cloves garlic (finely minced)
• 1 tablespoon fresh ginger (finely minced or grated, or to taste (or about 1 1/2 teaspoon ground ginger, or to taste))
• 2 tablespoons neutral oil (or as needed (grapeseed, canola or vegetable oil, divided))
• 1 medium yellow onion (thinly sliced vertically (white onion may be substituted))
• 1 medium carrot (peeled and julienned)
• 2 cups bok choy pieces (trimmed and sliced into 2-inch wide segments)
• 2 to 3 scallions (sliced into thin rounds (white and green parts separated))
• Red chile pepper (or green chile, sliced very thin; optional for garnishing if you prefer heat (or red pepper flakes may be used))
• Optional garnishes: toasted sesame seeds (additional sliced scallion, chopped cilantro, lime wedges for squeezing)

👨‍🍳 Instructions

1. 1Chicken Marinade: In a large bowl, combine the diced chicken with 2 tablespoons soy sauce, rice vinegar, cornstarch, stir to coat evenly, and set it aside for 10 minutes while you prep and move on with the rest of the recipe.
2. 2Noodles: Cook them according to package directions, drain, and set aside; while they're boiling, keep moving along with the next steps in the recipe.
3. 3Stir Fry Sauce: To a small bowl, add the remaining 2 tablespoons soy sauce, oyster sauce, toasted sesame oil, garlic, ginger, stir to combine; set aside. Tip - If you happen to have dark soy sauce on hand and want to use it for extra robust unami flavor, go for it.
4. 4Chicken: To a large, high-sided skillet, add 1-2 tablespoons oil, the chicken, and cook over medium-high heat for about 3 minutes, or until done. Remove from the skillet and set aside on a plate.
5. 5Vegetables: To the same skillet (don't wipe it out), and add more oil if necessary, add the onions, carrots, and cook for about 2-3 minutes, or until they're becoming softer. Stir frequently.
6. 6Add the bok choy, white parts from the scallions, and cook for 2-3 minutes more, or as needed until all vegetables are as cooked as desired; stir frequently. Tip - I like my vegetables to be crisp-tender so I am always careful not to overcook them now since the hot noodles will continue to cook them.
7. 7Combine: Add the cooked noodles, pour the stir fry sauce over everything, toss to combine and coat evenly.
8. 8Add the chicken, stir and toss to combine with the noodles, and stir fry for 1 minute, or until everything is warmed through as desired.
9. 9Taste and Garnish: Taste the stir fry and if desired, add additional soy sauce, oyster sauce, sesame oil, salt, pepper, etc. Optionally garnish with chiles, sesame seeds, cilantro, lime juice, or your favorite garnishes and serve immediately.