10ouncesCooked Chicken(leftover or Rotisserie, skin removed) – shredded or chopped
8ouncesWide Rice Noodles(Soba or Udon Noodles are fine)
2large clovesGarlic – minced
1tspFresh Ginger – grated
3Scallions – (green and white parts separated) thinly sliced
1large Red Bell Pepper– thinly sliced
3/4CupCarrots – shredded
3/4CupSnow Peas(Or Sugar Snap Peas)
Kosher Salt & Pepper
2tspCornstarch - Mixed with 2 TBS Water (slurry)
Optional for Garnish: Toasted Sesame Seeds, Lime Wedges, Cilantro, Thai Basil, Cashews, Sliced Red Chiles
For the chicken: In a medium sized bowl whisk together the honey, soy sauce, chili garlic sauce, vinegar and 1/2 teaspoon sesame oil. Season with a pinch of salt. Add the chicken and toss to coat. Set aside to allow the flavors to develop.
Meanwhile, prepare the noodles: Cook the noodles according to package directions, MINUS 1-2 minutes, the noodles should still be chewy as they will continue to cook in the next steps. (SEE NOTES) Drain the noodles, rinse with cool water and drizzle with 1 teaspoon of Sesame Oil. Toss and set the noodles aside.
Stir Fry: Heat a large skillet (or wok) over medium-high heat. Add the peanut oil and swirl to coat the pan. Add the garlic, ginger and white bottoms of the scallions. Stir-fry, stirring continuously, for 30 seconds. Add the red bell pepper, carrots and snow peas. Season with salt and pepper. Cook until softened and slightly charred, 3-4 minutes.
Add the noodles to the pan and stir-fry, tossing continuously, for 1 minute or until hot. Add in the chicken with sauce along with the cornstarch and water mixture. Toss everything well to combine. Cook 1-2 minutes or until sauce thickens. (If noodles become too dry add a splash or two of water as needed). Remove from heat.
To serve: Transfer noodles to a platter and garnish with green tops of scallions, sesame seeds and cilantro. Squeeze fresh lime over top. Serve immediately and Enjoy!
To keep things super quick and easy, the recipe for this spicy stir fry uses cooked chicken. You can use any type of cooked chicken you would like – rotisserie chicken, leftover chicken breasts or thighs – just make sure the skin from the chicken is removed first and you shred or roughly chop the chicken.
You can use any type of noodles you would like for this recipe, just make sure you cook them according to the package directions MINUS a minute or two as the noodles will continue to cook further along in the recipe. You want your noodles to still be chewy. While I used wide rice noodles (otherwise known as Pad Thai noodles), soba or udon noodles would be equally delicious! If there are stir-fry instructions on your bag of noodles, suggesting to soak the noodles in hot water, follow those!
While I’ve listed fresh cilantro as an optional garnish, I highly suggest you don’t skip it! It adds a wonderful herbaceous freshness to the dish. However, I know some people are cilantro averse, so for those of you who loath cilantro, try adding fresh Thai basil! And don’t forget a generous squeeze of fresh lime!
Nutritional information is an approximation and based upon 4 servings.