Description
This easy chicken stir fry is a quick, healthy, and flavorful dinner option perfect for busy weeknights. Featuring tender chicken breasts, a colorful medley of fresh vegetables, and savory yakisoba noodles all coated in a luscious soy-based sauce, this dish comes together in just 15 minutes using a stovetop skillet. The cast iron skillet helps to caramelize the ingredients, enhancing depth of flavor. Garnished with green onions and sesame seeds, it’s a satisfying meal that’s simple to prepare and sure to please the whole family.
Ingredients
Main Ingredients
- 3 Tablespoons Oil (canola or peanut)
- 2 Chicken Breasts, cubed in 1″ pieces
- Salt and Pepper, to taste
- 1 Bundle Broccolini Florets, stalks removed (or broccoli florets)
- 1 Cup Matchstick Carrots
- 1 Cup Red Bell Peppers, chopped
- 1 Cup Crimini Mushrooms
- 2 Baby Bok Choy, end removed and quartered lengthwise
- 1 Package Yakisoba Noodles (precooked)
Sauce Ingredients
- 1/2 Cup Low Sodium Soy Sauce (or Tamari)
- 1/4 Cup Vegetable or Chicken Stock (e.g., Better Than Bouillon Chicken Base)
- 1 Tablespoon Honey
- 1 Tablespoon Brown Sugar
- 1/4 teaspoon Ground Ginger
- 1 teaspoon Garlic, minced (about 1 clove)
- 2 Tablespoons Cornstarch
Garnish
- 2 Green Onions, minced
- 1 Tablespoon Sesame Seeds
Instructions
- Heat the skillet: Preheat a seasoned cast iron skillet over high heat. Cast iron is preferred as it enhances flavor by allowing caramelization, unlike nonstick surfaces.
- Cook the chicken: Add 1 tablespoon of oil and wait until shimmering. Add the cubed chicken breasts, season with salt and pepper, reduce heat to medium, and cook while stirring occasionally for about 4 minutes until the chicken is cooked through. Remove chicken to a plate.
- Sauté initial vegetables: Add remaining 2 tablespoons of oil to the skillet. Add broccolini, matchstick carrots, and red bell peppers. Cook, stirring occasionally, for 2 minutes to slightly soften the vegetables.
- Add remaining vegetables: Add crimini mushrooms and quartered baby bok choy to the skillet. Cook for an additional 3 minutes until tender but still vibrant.
- Prepare noodles: Meanwhile, rinse the precooked yakisoba noodles under hot water to separate them. Drain well and set aside.
- Make the sauce: In a bowl, whisk together low sodium soy sauce, chicken or vegetable stock, honey, brown sugar, ground ginger, minced garlic, and cornstarch until smooth.
- Combine and finish: Once vegetables are tender, return cooked chicken and noodles to the skillet. Pour the prepared sauce over the mixture. Toss continuously for 1-2 minutes until sauce thickens and everything is heated through.
- Garnish and serve: Remove from heat and garnish with minced green onions and sesame seeds. Serve immediately while hot.
Notes
- Use a cast iron skillet for enhanced flavor via caramelization.
- Yakisoba noodles can be found precooked in the produce section for convenience.
- If you prefer, substitute broccoli florets for broccolini.
- Adjust saltiness by choosing low sodium soy sauce or tamari.
- Feel free to customize vegetables based on seasonality or preference.
- For gluten-free option, confirm the soy sauce or tamari is certified gluten-free.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
