Chicken Stir Fry Noodles



  • 2 Lb. of Boneless Skinless Chicken Thighs (trimmed and cut into 1” pieces)
  • 2 Packs of 6 Oz Chow Mein Noodles (could substitute spaghetti noodles)
  • 4 Tablespoons of Vegetable oil
  • 1 Tablespoon of Fresh Ginger (finely diced or grated)
  • 2 Cloves Garlic (finely diced)
  • 1 Head Broccoli (stems and florets chopped)
  • 1-2 Tablespoons of Soy Sauce (more or less to taste)
  • Fresh Ground Black Pepper

Chicken Marinade

  • 1 Teaspoon of Soy Sauce
  • 1 Teaspoon of Sugar
  • 1 Tablespoon of Corn Starch
  • 1/2 Teaspoon of Backing Soda
  • 1/2 Teaspoon of Salt
  • 4 Tablespoons of Water
  • 2 Cloves Garlic (finely diced)


  1. In a bowl, combine chicken and marinade ingredients. Cover and let chill for at least 20 minutes.

  2. Prepare the noodles per the packet instructions, but reduce the cooking time a minute as the noodles will keep cooking on the griddle. Drain noodles and rinse under cold water to stop them from over cooking.

  3. Preheat your griddle to medium high heat. Pour 2 tablespoons of oil on the griddle. Add the marinated chicken to the griddle in a single layer and allow it to brown. Pour a couple tablespoons of water around the chicken and cover with a basting dome.

  4. Pour 2 tablespoons of oil on the other side of the griddle and cook the ginger and garlic until fragrant (30-45 seconds). Add the broccoli and toss with the ginger and garlic. Pour a couple tablespoons of water around the broccoli and cover with the basting dome for about 1 minute.

  5. Add a couple tablespoons of water to the chicken as the sauce around it thickens.

  6. Turn the heat on the griddle down to medium low. Combine the chicken, noodles, and vegetables. Toss everything together until they are evenly coated with the seasonings and warmed through. If the noodles are still a bit too hard, sprinkle water onto them as you toss.

  7. Add soy sauce and black pepper to taste. Toss to combine and serve.