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Chicken Stir Fry Noodles

Chicken Stir Fry Noodles

Serves 6 Time: 40 minutes Difficulty: Easy


For the stir fry:

  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 (6-ounce) Chow Mein noodles
  • ¼ cup vegetable oil
  • 1 tablespoon ginger, finely diced or grated
  • 2 cloves garlic, minced
  • 1 head broccoli, stems and florets chopped
  • 2 tablespoons soy sauce, to taste
  • Freshly ground black pepper

For the marinade:

  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon corn starch
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ water
  • 2 cloves garlic, minced


    1. In a bowl, combine chicken and all marinade ingredients. Stir until mixed and chicken is well coated. Cover and refrigerate for 20 minutes.
    2. Prepare the noodles per the packet instructions. 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, about 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.

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