Description
A flavorful stir-fry dish with tender chicken, fresh vegetables, lots of garlic, and soft noodles, tossed in a savory sauce—homemade take-out in under 30 minutes.
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp garlic, minced
- ½ tsp fresh ginger, minced
- 1½ lbs chicken breast, diced small
- 1 zucchini, diced small
- 1 yellow squash, diced small
- ½ large red bell pepper, diced small
- 1 cup small chopped broccoli
- 1 cup sugar snap peas
- ½ package lo mein noodles
- For the sauce:
- 1 Tbsp rice wine mirin or dry sherry
- 2 tsp brown sugar
- 2 tsp sesame oil
- 1 tsp fish sauce
- ½ tsp soy sauce
- 1 tsp chili garlic paste or Sriracha sauce
- 1 Tbsp oyster sauce
- 2 Tbsp water
- ½ tsp garlic salt
Instructions
- Cook lo mein noodles according to package directions; drain and set aside.
- Mix together all sauce ingredients in a bowl; set aside.
- Heat a large skillet over medium heat, add olive oil.
- Sauté garlic and ginger for 1‑2 minutes until fragrant.
- Add diced chicken; cook 2‑3 minutes until lightly browned.
- Add vegetables (except broccoli & sugar snap peas); cook until they begin to soften.
- Add broccoli and sugar snap peas.
- Return noodles to the pan along with the sauce; toss everything together so sauce coats ingredients.
- Cook an additional 1‑2 minutes, allowing broccoli & peas to cook but still be crisp‐tender.
- Serve hot.
Notes
- You can substitute protein (shrimp, tofu, beef) if desired.
- Adjust sauce saltiness or spiciness to taste—more soy, less, or more chili paste.
- Add more vegetables for color, fiber, and nutrients.
- Meal prep option: store cooled in airtight containers for 3‑5 days.
Nutrition
- Serving Size: 1 of 4
- Calories: 301 kcal
- Sugar: 5 g
- Sodium: 818 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: –
- Trans Fat: –
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 108 mg
