30-Minute Sesame Chicken Noodle Stir-Fry
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(11)
Ingredients
4 servings
- 7 ounces rice noodles
- 3 tablespoons peanut oil (or olive oil), divided
- 2 boneless skinless chicken breasts, thinly-sliced
- salt and pepper
- 2 cups broccoli florets, chopped into bite-sized pieces (about 1 small head of broccoli)
- 2/3 cup shredded carrots
- 1 red bell pepper, cored and thinly-sliced
- 8 ounces baby bella* mushrooms, thinly sliced
- 1 cup roughly-chopped collard greens**, tough stems removed
- 1 batch stir-fry sauce (see below)
- toppings: thinly-sliced green onions, toasted sesame seeds
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons oyster sauce
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon ground ginger
- optional: 1-3 teaspoons chili garlic sauce, to taste
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Preparation
Step 1
To Make The Chicken Noodle Stir-Fry:
Step 2
Cook noodles according to package instructions. Drain and set aside.
Step 3
In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add chicken and season evenly with a generous pinch of salt and pepper. Cook the chicken, stirring and flipping occasionally, for until it is just cooked through and no longer pink on the inside (about 3-5 minutes). Transfer chicken with a slotted spoon to a separate plate, and set aside.
Step 4
Add the remaining 2 tablespoons oil to the saute pan, and increase heat to high. Add broccoli, carrots, bell pepper and mushrooms, and saute for 5 minutes, or until they reach your desired level of softness.
Step 5
Add in the collard greens, sauce, cooked chicken, noodles, and immediately toss to combine. Continue cooking for 2 minutes, stirring frequently, until the greens have wilted a bit.
Step 6
Remove from heat and serve immediately, garnished with your desired toppings.
Step 7
To Make The Stir-Fry Sauce:
Step 8
Whisk all ingredients together until combined. Then whisk in as much chili garlic sauce as you’d like.
Step 9
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