15-Minute Healthy Chicken Stir Fry Noodles
A vibrant dish that tantalizes your taste buds and fits perfectly into your busy lifestyle, packed with colorful vegetables and tender chicken.
Equipment
- Large Pot
- Non-stick Skillet or Wok
Ingredients
Protein
- 1 pound Boneless, Skinless Chicken Breast Cut into thin strips.
Noodles
- 8 ounces Whole Wheat Noodles Cook according to package instructions.
Vegetables
- 1 Red Bell Pepper Sliced thinly.
- 1 Yellow Bell Pepper Sliced thinly.
- 1 Green Bell Pepper Sliced thinly.
- 1 cup Snap Peas Adds crunch.
- 1 Medium Carrot Julienned.
Flavorings
- 2 cloves Garlic Minced.
- 1 tablespoon Fresh Ginger Grated.
- 3 tablespoons Low-Sodium Soy Sauce For flavor.
- 2 tablespoons Olive Oil For cooking.
Garnish
- 1 teaspoon Sesame Seeds For garnish.
Instructions
- Gather all your ingredients and prep them accordingly. Slice the chicken breast into thin strips and prepare your vegetables.
- In a large pot, bring water to a boil. Add the whole wheat noodles and cook according to package instructions, usually around 5-7 minutes. Drain and set aside.
- Heat a large non-stick skillet or wok over medium-high heat. Add olive oil and let it heat until shimmering.
- Add the sliced chicken breast to the skillet and stir-fry for about 4-5 minutes until golden brown and cooked through.
- Add minced garlic and grated ginger to the skillet. Stir and cook for an additional 1-2 minutes.
- Add sliced bell peppers, snap peas, and julienned carrots. Stir-fry for about 3-4 minutes until tender-crisp.
- Pour in the low-sodium soy sauce and toss everything together. Cook for another minute.
- Incorporate the drained whole wheat noodles and gently toss to mix. Cook for an additional 1-2 minutes to heat through.
- Remove from heat and serve hot, garnished with sesame seeds.
- Enjoy your stir fry while it’s fresh and hot!
Notes
This dish is versatile; feel free to add other vegetables or proteins as desired.