This Chinese Chicken recipe is an addictive homemade alternative to take out! Easy to prepare and packed with flavor, it’s perfect for busy weeknight dinners!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Optional for Garnish: Toasted Sesame Seeds, Lime Wedges, Cilantro, Thai Basil, Cashews, Sliced Red Chiles
Instructions
Make the sauce (marinade): 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. Marinate the chicken: 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 veggies: 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 noodles: Add the noodles to the pan and stir-fry, tossing continuously, for 1 minute or until hot.
Add chicken + sauce: 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!
Video
Notes
Chicken: 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.
Noodles: 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. I tend to use soba or wide rice noodles (otherwise known as Pad Thai noodles); however udon is equally delicious! If there are stir-fry instructions on your bag of noodles, suggesting to soak the noodles in hot water, follow those!
Cilantro: 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 based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.