My chicken stir fry starts with boneless skinless chicken thighs marinaded in Teriyaki sauce and seasonings and then pan fried with a blend of carrots, snap peas, cauliflower, asparagus, celery, onions and squash. Stir in some Chuka Soba noodles and you’ve got one tasty dish! I had mine with some home made vegetable egg rolls! Delicious, quick and easy!
Ingredients: Chicken Stir Fry With Noodles
1/2lb. boneless skinless chicken thighs
1/2 cup Teriyaki sauce
1/2 teas. garlic powder (or 2 cloves fresh, crushed)
1/4 teas. black pepper
1/2 teas. onion powder
1/8 teas. salt
1 16oz. bag frozen stir fry vegetables w/asparagus
1 tblsp. olive oil
1 1/2 tblsp. sesame oil
1 8oz. bag dry Chuka Soba noodles
Method: Chicken Stir Fry With Noodles
Cut into small bite size pieces.
Transfer your chicken to a mixing bowl.
Add the Teriyaki sauce salt, pepper, onion powder and garlic to your bowl of chicken.
Stir to mix thoroughly.
Cover with plastic wrap and marinate 2-4 hours up to overnight, refrigerated.
Bring it to room temperature just before you fry it.
Just pull it out of the frig and set it on the counter while you’re boiling your noodles.
Fill a 3 quart sauce pan with about 2 quarts of water.
Bring to a boil.
Add your dry Chuka Soba noodles and boil until tender.
This only takes a few minutes.
Be careful not to over cook the noodles as they will get “mushy” on you.
Drain them and set them aside for now, they’re ready for the stir fry.
You can drizzle them with a little sesame oil to keep them from sticking together.
This will also add some great flavor to the noodles.
Heat a large skillet to medium high heat.
Add the olive oil to the pan followed by the chicken.
Fry your chicken until browned on all sides.
This will take about 10-15 minutes.
Add your “frozen” vegetables and stir constantly for another 5 minutes or so.
The frozen vegetables will cook very fast so be careful not to overcook them or they will get mushy on you and lose their texture.
Note: While the chicken is frying, drizzle in a little bit of Teriyaki sauce (just a little).
When you add the vegetables drizzle in a little more Teriyaki sauce.
This will help to steam the veggies.
Stir in your noodles and turn off the heat.
The residual heat in your pan will warm the noodles back up.
At this point you can add the sesame oil and a little more Teriyaki sauce (if needed) to give the dish a more authentic Asian flavor.
It’s now ready to eat. Enjoy!
You can transfer your stir fry to a serving dish or casserole dish if you like so that your people can serve themselves or just add it to your plates.
Note: You can save any unused portions by transferring it to a container with a tight fitting lid and refrigerate for a few days.
Or, you can freeze it for 1 to 2 months.
Serves 4-6 people.
Another Note: You can also make this as individual portions by adding 1 portion of chicken, vegetables and noodles following the same directions above. This is a great idea if you’re having a party so everyone can eat when they want keeping your “plates” hot and fresh. Cook times will be a little faster since there is less “stuff” in your skillet.
And there it is! A great Asian style chicken and noodle stir fry that is very easy to make and wont take all day. The flavors and textures are wonderful. The chicken is tender and juicy and the veggies still have a slight crunch to them. Add some egg rolls and dig in!
You can find the egg roll recipe here: Vegetable Egg Rolls