Spicy Szechuan Chicken Noodles Stir-fry
"A vibrant and flavorful stir-fry featuring tender chicken strips, perfectly cooked egg noodles, and crisp-tender vegetables, all tossed in a fiery and savory Szechuan-style sauce. Quick to prepare and packed with authentic Asian flavors, perfect for a weeknight meal."
Ingredients
All Steps
Slice the chicken breast into thin strips. Mince the garlic and grate the ginger. Slice the red bell pepper into thin strips, julienne the carrot, and cut broccoli into small florets. Chop green onions for garnish.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sriracha/chili garlic sauce, brown sugar, cornstarch, and water/chicken broth. Set aside.
Cook the egg noodles according to package directions. Drain and rinse with cold water to prevent sticking, then set aside.
Heat vegetable oil in a large wok or skillet over medium-high heat. Add chicken strips and stir-fry for 3-5 minutes until cooked through and lightly browned. Remove chicken from the pan and set aside.
Add garlic, ginger, red bell pepper, carrot, and broccoli to the same pan. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Return the cooked chicken to the pan with the vegetables. Add the cooked noodles. Give the prepared Szechuan sauce a quick whisk (as cornstarch may settle) and pour it over the chicken, vegetables, and noodles.
Toss everything together for 1-2 minutes, allowing the sauce to thicken and coat all the ingredients evenly.
Garnish with chopped green onions and serve immediately.