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Easy Ginger Chicken Stir Fry

This easy, delicious stir fry recipe is a winner every time! The only thing to plan for is the time to chop vegetables and chicken; otherwise, it comes together very quickly.

Course Dinner
Cuisine Asian
Keyword chicken, ginger, noodles, stir fry
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Author Naomi

Ingredients

  • 2 large boneless skinless chicken breasts thinly sliced
  • 1 large carrot julienned
  • 2 whole red bell peppers diced into chunks
  • 1 small wedge (about 4 c.) cabbage thinly sliced
  • 4-5 c. broccoli chopped
  • 1 medium onion sliced
  • 4 cloves garlic minced or crushed
  • 1 Tbsp fresh ginger peeled and minced
  • 5 bundles (227g) egg noodles (=1/2 pkg of Rooster brand)

For the sauce:

  • 1-1/2 c. chicken broth unseasoned
  • 1/2 c. soy sauce
  • 2 Tbsp Chinese cooking wine optional
  • 1 tsp sesame oil
  • 4 Tbsp cornstarch
  • sliced green onion to serve (optional)
  • red pepper flakes to serve (optional)
  • peanuts or cashews to serve (optional)

Instructions

  1. Wash and chop the vegetables, slice the chicken, and prepare the onion, garlic, and ginger.
  2. In a measuring pitcher, combine all of the sauce ingredients except for the cornstarch. Set aside.
  3. Cook the noodles according to the package directions, or just until al dente. Drain, rinse in cold water, and set aside.

  4. In a large wok or frying pan with a little bit of oil, stir-fry the vegetables all separately until they are al-dente. Add each cooked vegetable to a large mixing bowl or roasting pan (to be mixed later).

    Note: I cook my broccoli and cabbage together because I find them to cook at a similar rate.

  5. When the wok is no longer being used for veggies, add a little bit of oil with the garlic, ginger, and onion. Fry for about 30 seconds and then add the chicken with the stir fry sauce, reserving about 1/4 cup of the sauce for later.

  6. Simmer until the chicken is tender and cooked through.
  7. In a small container, mix together the cornstarch and reserved sauce until smooth. Slowly pour this into the simmering chicken/sauce mixture, stirring as you add it, and cook until thick and smooth.
  8. To the large bowl or roasting pan, add the cooked noodles to your stir-fried vegetables, and top with the sauce and chicken. Toss to coat, and then return to the wok. Cover and allow the mixture to cook on low heat until the whole mixture is heated through.
  9. Serve hot. Top with chopped green onions, red chili flakes, or nuts (if desired).

Recipe Notes

If you like your stir fry with more noodles:
You can double the noodles in this recipe and reduce the cabbage and broccoli by 1/2.