Easy Homemade Chicken Stir Fry

Ingredients

• 225 gmedium egg noodles
• 1 tablespoonsesame oil
• 2 tablespoonswok oil, rapeseed oil or coconut oil
• 4 smallchicken breasts, diced
• 3 largechestnut mushrooms, sliced
• 10 floretstenderstem broccoli, cut in half lengthways
• 10baby corn, cut in half lengthways
• 1red pepper, deseeded and finely sliced
• 2 smallcarrots, peeled and cut into matchsticks
• 3spring onions, finely sliced, plus extra for optional garnish
• 1 handfulmangetouts
• 1 quantityhomemade stir-fry sauce or stir-fry sauce of choice

Instructions

1. 1

   Cook the noodles

   Cook the egg noodles according to the packet instructions, separating them well as they cook.

2. 2

   Coat with sesame

   Just before the noodles are done, drain them and return them to the saucepan. Stir in the sesame oil to coat, then set aside.

3. 3

   Brown the chicken

   Heat a wok over a high heat and add 1 tablespoon of wok oil. When the oil is smoking hot, add the chicken and stir-fry for 3–4 minutes, until browned and cooked through.

4. 4

   Set chicken aside

   Transfer the chicken and any juices to a plate. Return the wok to the heat and add the remaining 1 tablespoon of wok oil.

5. 5

   Stir-fry vegetables

   Add the mushrooms, broccoli and baby corn and stir-fry over a high heat for 1 minute. Add the red pepper and carrots and cook for 1 more minute. Stir in the spring onions and mangetouts and cook for a final minute.

6. 6

   Combine everything

   Add the stir-fry sauce and chicken and cook for 30 seconds. Add the cooked noodles and mix everything together thoroughly; tongs can help.

7. 7

   Serve straight away

   Serve immediately, with extra sliced spring onions on top if you like.

What is chicken stir-fry?

Stir-frying is a cooking method associated with Chinese cuisine and widely used across Asia, where ingredients are cooked quickly over high heat while being moved around the pan. This version combines chicken, vegetables and noodles with a ready-to-use homemade stir-fry sauce.

The method works by cooking the chicken and vegetables in batches, then bringing everything together at the end. That keeps the cooking brisk and gives the noodles a chance to take on the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 37g protein, 56g carbs, 24g fat.

The egg noodles and vegetables provide most of the carbohydrates, while the chicken is the main source of protein. Oil and the stir-fry sauce contribute much of the fat; serve with extra vegetables or a simple salad if you want to balance the plate with more produce.

Why cook the ingredients in stages?

Chicken first: cooking it separately gives it room to brown in the hot wok. Set it aside with its juices so they can go back into the dish later.

Vegetables next: the mushrooms, broccoli and baby corn get a minute before the pepper and carrots, followed by the spring onions and mangetouts. This order follows the recipe and keeps the quick-cooking ingredients from spending too long in the pan.

Getting the noodles ready

Separate the noodles as they cook so they do not clump together. Drain them when almost done, then toss with sesame oil before setting aside.

Add the noodles only after the sauce and chicken have had their brief turn in the wok. Mixing them in at the end helps coat them without leaving them to cook for too long.

Reading the doneness cues

Chicken: stir-fry for 3–4 minutes, until browned and cooked all the way through. If the diced pieces vary in size, check that the largest ones are done before moving on.

Vegetables: follow the short timings and keep the wok hot. The total cooking time after adding the vegetables is three minutes, so have the remaining ingredients ready to go.

The role of the sauce

Homemade stir-fry sauce brings the seasoned coating that ties the chicken, vegetables and noodles together. The recipe calls for one quantity, or a stir-fry sauce of your choice.

Add the sauce with the chicken and cook for 30 seconds before adding the noodles. This brief time in the wok warms the sauce and lets it meet the chicken juices.

Serving ideas

Serve the stir-fry as soon as it is mixed, while the noodles and vegetables are hot. Extra finely sliced spring onions make a simple garnish.

The dish already brings together noodles, chicken and several vegetables, so it can be served on its own. If you would like a larger meal, pair it with a light side such as sliced cucumber.

Recipe notes & tips

• Prepare and slice all the vegetables before heating the wok, as the cooking moves quickly.
• Separate the noodles while they cook to help prevent clumps.
• Wait until the wok oil is smoking hot before adding the chicken.
• Keep the wok over a high heat as you add the vegetables.
• Use tongs to mix the noodles through the sauce and other ingredients.
• Serve immediately after combining so the noodles stay hot.

Variations

• Change the oil: use rapeseed oil or coconut oil instead of wok oil.
• Choose another sauce: use a stir-fry sauce of your choice in place of the homemade version.
• Add extra spring onion: scatter more finely sliced spring onions over the finished dish.
• Swap the noodles: use another noodle variety, cooking it according to its packet instructions.
• Vary the vegetables: use different vegetables in place of some of those listed, keeping the short cooking sequence in mind.

Common mistakes to avoid

• Crowded chicken: cook it in a single layer where possible so it can brown rather than steam.
• Cool wok: wait until the oil is smoking hot before adding the chicken.
• Clumped noodles: separate them during cooking, then coat with sesame oil after draining.
• Overcooked vegetables: follow the brief timings and add each group in the order given.
• Noodles added too early: wait until the sauce and chicken have cooked together for 30 seconds before mixing in the noodles.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat until piping hot throughout, stirring regularly; a splash of water can help loosen the noodles if they have stuck together.

Frequently asked questions