Broccoli and Veggie Chicken Stir Fry with Crispy Noodles
This recipe is a go-to for my family when we need to up our daily vegetable intake or get an extra boost of iron through a delicious and satisfying meal. My grandmother use to make a version of this recipe for my mom and her siblings growing up. Living so close to San Francisco, they would go into the city to visit local markets in San Francisco’s Chinatown and pick out the freshest ingredients before returning home to make this meal. Now, my mom makes this for me and our family! We don’t have any authentic markets nearby where I live, so this recipe includes items you can find at your local grocery store. The great thing about this recipe is that you can use any kind of veggie, change the amount of ingredients, or adjust seasonings to your taste! If you have extra vegetables in the fridge you need to use up, consider this recipe to make a delicious and easy meal.
Ingredients
Crispy Noodles
- 12 oz of Quon Yiok Noodle Co. Chinese Style Dry Noodle or Nanka Seimen Chow Mein Udon
- 2 tbsp canola oil
Stir Fry
- 3 garlic cloves minced
- 5 baby bok choy chopped
- 1 large head of broccoli separated into bite-sized pieces
- 2 carrots sliced diagonally
- 2 scallions chopped
- 4 oz water chestnuts
- 1 tbsp of freshly grated ginger
- ½ large white onion
- 2 tbsp canola oil
Chicken
- 8 oz chicken cut into bite sized pieces
- 2 tbsp soy sauce
- 1 clove garlic minced
- 1 tsp freshly grated ginger
- ½ tsp sesame oil
- 1 tsp corn starch
- 1-3 tbsp sriracha or other hot sauce to taste
Stir Fry Sauce
- 3 tbsp corn starch
- 3 tbsp water
- ¾ cup chicken stock
- ¾ cup water
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp Shaoxing wine
- Sriracha to taste
Instructions
Chicken
- Marinade chicken in the soy sauce, sesame oil, garlic, ginger, sriracha, and corn starch in a small bowl for at least 20 minutes
Crispy Noodles
- Cook noodles according to package instructions. Once cooked and drained, place them in a bowl with a small amount of oil. Mix until noodles are coated
- Heat 1 tbsp of oil in a wok, skillet, or flat top over medium-high heat. Once the oil is shimmering, add a handful of noodles onto the pan and spread them out evenly
- Cook the noodles for 2-3 minutes or until golden brown and crispy. Take care to manage your heat and not burn the noodles. When brown on one side, flip the noodles over using a spatula and cook until golden. If noodles are burning or sticking, add more oil.
- When done, place noodles onto a wire rack to drain. To keep noodles warm, place them in a low-temperature oven until ready to serve.
Stir Fry Sauce
- Combine cornstarch and water in a medium sized bowl until smooth. Add rest of the ingredients and mix until combined
Stir Fry
- Prepare vegetables according to ingredients list
- Heat up 1 tbsp of oil in wok over high heat. Add garlic and cook until fragrant, do not let burn
- Add marinated chicken and cooked until lightly browned, but not fully cooked through.
- Add carrot, bok choy, ginger, water chestnuts, and broccoli. Cook for 30 seconds.
- Add stir fry sauce to wok and bring to simmer. Stir constantly until the sauce has thickened and coated the vegetables. The chicken should now be fully cooked at this point.
- Remove from heat and serve immediately with crispy noodles and add chopped scallions for garnish