The 30 Minute Chicken Stir Fry That's The Perfect Quick Weekday Meal.
Are you looking for some chicken noods? If you ever struggle with not knowing what to make or deciding on something quickly,n this is the recipe for you. This chicken stir fry is extremely easy to make & is on the table in 30 minutes or less. Learn how to make this quick stir fry recipe & I promise you’ll be coming back for more.Â
IngredientsÂ
Chicken & Marinade
- 450g (1lb) - Boneless & Skinless Chicken Thigh, Thinly sliced
- 1 Tbsp (20g) - Granulated Sugar
- 1 Tbsp (20ml) - Soy Sauce
- 1 Tbsp (20ml) - Chinese Rice Wine (Shaoxing Wine)
- 1 tsp (5ml) - Sesame Oil
Remaining Ingredients
- 2 Tbsp (40ml) - Peanut Oil
- 1 - Shallot, Sliced
- 4 - Garlic Cloves, Thinly Sliced
- 30g (1.06oz) - Ginger, Peeled & Thinly Sliced (Julienned)
- 450g (1lb) - Fresh Thin Hokkien Noodles
- 2 Tbsp (40ml) - Chinese Rice Wine (Shaoxing Wine)
- 1 Tbsp (20g) - Granulated Sugar
- 2 Tbsp (40ml) - Soy Sauce
- 1 Tbsp (20ml) - Malt Vinegar
- 1/2 tsp (5ml) - Sesame Oil
- 90g (3.1oz) - Fresh Bean Sprouts (Mung Beans)
- 3 - Spring Onions (Scallions) Whites & Greens Separated, Thinly Slice & Keep Green Stems For Garnish.
- 1 - Long Red Chilli, Thinly Sliced (Optional)
Instructions
- Combine the chicken thigh with the marinade ingredients, mix well & allow to marinate in the fridge for 30 minutes.
- Heat peanut oil in a wok or pan over high heat. Add in the marinated chicken and stir fry for 1 minute, remove & set aside.
- In the same wok or pan add the shallot & ginger, stir fry for 45 seconds. Add in the garlic and stir fry for 20 seconds.
- Add in the noodles, stir-fried chicken, Chinese rice wine (Shaoxing wine), granulated sugar, soy sauce, malt vinegar & sesame oil. Stir fry for 2 minutes mixing well. Add in the bean sprouts (mung beans), spring onion (scallion) & half of the chilli, stir fry for 30 seconds.
- Serve in bowls & garnish with the thinly sliced (julienned) green stem spring onion (scallion), chilli & fresh coriander (cilantro).
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.Â
Recipe Notes
Stir Fry Storage Instructions
This chicken stir fry will last up to 4 days stored in the fridge and up to 3 months in the freezer.Â
Stir Fry Reheating Instructions
To reheat, place it in a pan or wok over medium-high and heat through until hot, mixing regularly and add a splash of soy sauce to refresh it. Alternatively, it can be reheated in the microwave in bursts. If reheating from frozen, allow it to thaw in the fridge overnight.
Watch How To Make The Recipe
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