15-Minute Chicken Stir Fry Noodles
Craving something quick, delicious, and absolutely packed with flavor? This 15-minute chicken stir fry noodles recipe is about to become your new weeknight hero. With tender chicken, crisp vegetables, and a sauce that’ll make your taste buds dance, this is fast food done right!
The magic of this dish lies in its perfect balance of textures and flavors. Bouncy noodles, crisp-tender vegetables, and juicy chicken strips all come together in a savory-sweet sauce that coats every bite. Best part? It’s faster than takeout and way more satisfying!
Ingredients
Main Ingredients:
- 1 lb (450g) skinless, boneless chicken breast, cut into strips
- 8 ounces (225g) spaghetti noodles
- 3 cups broccoli florets, rinsed
- 1 medium carrot, julienned or shredded
- 3 garlic cloves, finely minced
- 1 tablespoon olive oil
- Fresh chopped scallion, for garnish
- Toasted sesame seeds, for garnish
For the Sauce:
- 1/4 cup (60ml) low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar (or honey)
- 2 teaspoons sesame oil
- 1/2 teaspoon freshly grated ginger or ground ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh cracked black pepper, to taste
Steps
- Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Cook spaghetti according to package directions. When 5 minutes remain, add broccoli florets. The broccoli should be bright green and crisp-tender when done. Test by piercing with a fork – it should meet slight resistance.
- While pasta cooks, prepare the sauce. In a medium bowl, combine all sauce ingredients, whisking until the sugar completely dissolves – about 30 seconds. This ensures even distribution of flavors and prevents sugar granules in the final dish.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F/190°C). Season chicken strips with salt and pepper. Cook for 2-3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Add garlic and carrots, cooking for 1 minute more until fragrant but not browned.
- Add drained noodles and broccoli to the skillet. Pour sauce over everything and toss for 2-3 minutes until well-coated and heated through. The sauce should thicken slightly and coat the back of a spoon. Garnish with scallions and sesame seeds. Serve immediately while piping hot.
Smart Swaps
- Use whole wheat spaghetti for extra fiber (cook 1-2 minutes longer)
- Swap chicken for 14 oz firm tofu for a vegetarian version
- Replace soy sauce with coconut aminos for a gluten-free option
Make It Diabetes-Friendly
- Use shirataki noodles to reduce carbs by 30g per serving
- Replace brown sugar with 2 teaspoons monk fruit sweetener
- Add extra vegetables to increase fiber and reduce glycemic impact
- Portion into 1.5 cup servings (approximately 45g carbs per serving)
Pro Tips
- Prep all ingredients before starting – this recipe moves fast!
- Don’t overcook the broccoli – it should still have some bite
- For extra flavor, marinate chicken in 1 tablespoon soy sauce for 30 minutes