Chinese Chicken with Stir Fry Vegetables

This Chinese Chicken recipe is an addictive homemade alternative to take out! Easy to prepare and packed with flavor, it’s perfect for busy weeknight dinners!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

📝 Ingredients

• 1/3 Cup Honey
• 3 TBS Low Sodium Soy Sauce
• 2 TBS Chili Garlic Sauce
• 2 TBS Rice Vinegar
• 1 1/2 tsp Sesame Oil (- DIVIDED)
• 10 ounces Cooked Chicken ((leftover or Rotisserie, skin removed) – shredded or chopped)
• 8 ounces Asian Noodles ((Soba, Udon Noodles or Wide Rice Noodles))
• 1 TBS Oil ((Vegetable, Canola or Peanut Oil))
• 2 large cloves Garlic (– minced)
• 1 tsp Fresh Ginger (– grated)
• 3 Scallions (– (green and white parts separated) thinly sliced)
• 1 large Red Bell Pepper (– thinly sliced)
• 3/4 Cup Carrots (– shredded)
• 3/4 Cup Snow Peas ((Or Sugar Snap Peas))
• Kosher Salt & Pepper
• 2 tsp Cornstarch (- Mixed with 2 TBS Water (slurry))
• Optional for Garnish: Toasted Sesame Seeds, Lime Wedges, Cilantro, Thai Basil, Cashews, Sliced Red Chiles

👨‍🍳 Instructions

1. 1Marinate chicken: Make the sauce (marinade): In a medium sized bowl whisk together the honey, soy sauce, chili garlic sauce, vinegar and 1/2 teaspoon sesame oil. Season with a pinch of salt. Marinate the chicken: Add the chicken and toss to coat. Set aside to allow the flavors to develop.
2. 2Cook noodles: Meanwhile, prepare the noodles: Cook the noodles according to package directions, MINUS 1-2 minutes, the noodles should still be chewy as they will continue to cook in the next steps. (SEE NOTES) Drain the noodles, rinse with cool water and drizzle with 1 teaspoon of Sesame Oil. Toss and set the noodles aside.
3. 3Stir-fry vegetables: Stir Fry veggies: Heat a large skillet (or wok) over medium-high heat. Add the peanut oil and swirl to coat the pan. Add the garlic, ginger and white bottoms of the scallions. Stir-fry, stirring continuously, for 30 seconds. Add the red bell pepper, carrots and snow peas. Season with salt and pepper. Cook until softened and slightly charred, 3-4 minutes.
4. 4Add noodles: Add the noodles to the pan and stir-fry, tossing continuously, for 1 minute or until hot.
5. 5Add chicken and sauce: Add chicken + sauce: Add in the chicken with sauce along with the cornstarch and water mixture. Toss everything well to combine. Cook 1-2 minutes or until sauce thickens. (If noodles become too dry add a splash or two of water as needed). Remove from heat.
6. 6Serve: To serve: Transfer noodles to a platter and garnish with green tops of scallions, sesame seeds and cilantro. Squeeze fresh lime over top. Serve immediately and Enjoy!