Chicken Noodle Stirfry

Dietary Needs:

Egg Free, Gluten Free, Nut Free

Recipe Author:

From our What’s for Lunch? Cookbook

Servings

4-6 bowls

Total Time to Make

45 minutes

Ingredients

For the chicken and vegetables

1⁄2 head broccoli
1 bell pepper, any colour
1 large or 2 medium carrots
1 lb (454 g) boneless, skinless chicken breasts or thighs

For the sauce

2–3 cloves garlic
1 tsp (5 ml) grated fresh ginger or ginger powder
2 Tbsp (30 ml) oil
1⁄2 cup (125 ml) water
1⁄2 cup (125 ml) soy sauce, lower sodium if possible
3 Tbsp (45 ml) brown sugar or honey
1 Tbsp (15 ml) white or apple cider vinegar
1 Tbsp (15 ml) cornstarch

For the noodles

2 tsp (10ml) salt
1 (340 g) package spaghetti or noodles of your choice

Directions

For the chicken and vegetables, cut the broccoli florets from the main stem, and slice any large pieces into smaller ones (see tip for using the stem on page 48).
Cut the pepper into thin strips. Peel the carrots and grate them.
Slice the chicken into thin strips, then place them in a bowl. Thoroughly wash the cutting board.
To make the sauce, mince the garlic and combine with the ginger powder, oil, water, soy sauce, brown sugar or honey, vinegar, and cornstarch in a jar or measuring cup. Mix well.
Cook the noodles. Bring a large pot to a boil over high heat. Add the salt and spaghetti. Stir well, then cook the noodles until tender, stirring from time to time.
Drain and return to the pot to keep warm.
Heat a frying pan or wok over medium-high heat and add 1 Tbsp oil and the broccoli. Cook and stir the broccoli until bright green and crisp-tender. Add the broccoli to the noodles along with the carrots and peppers.
Return the pan or wok to the heat and add 1 Tbsp oil. Cook and stir the chicken until golden brown and no longer pink inside when you carefully cut into a piece, about 8–10 minutes.
Add the noodle and vegetable mixture to the pan with the chicken. Give the sauce a final stir to make sure it is well mixed, then add it to the pan. Stir and cook until the sauce bubbles and thickens and everything is well combined.

Notes

Leftovers can be refrigerated for up to three days and taste delicious straight from the fridge. Don’t forget to include the stem of the broccoli. Trim off the end of the stem, then carefully use a peeler to remove any tough skin. Cut the stem into thin pieces and cook along with the florets.

Bring the recipe into your home, classroom, or community

Hungry for something fun? Get cooking with our cookbook What’s for Lunch? Nova Scotia Recipes to Cook and Enjoy Together. Explore the recipes with your family at home! If you’re an educator, check out our Recipes for Learning resources that bring food literacy to life through engaging cooking videos and hands-on classroom activities.