Description
Chili Chicken Noodles combine spicy chili chicken with tender noodles and crisp vegetables, delivering a vibrant, flavorful, and satisfying dish perfect for lunch, dinner, or meal prep. This quick and adaptable recipe offers a harmonious balance of heat, savoriness, and texture, making it ideal for any skill level and customizable to fit various dietary preferences.
Ingredients
Scale
Protein
- 500g boneless, skinless chicken breast or thigh, cut into thin strips or bite-sized pieces
Noodles
- 200g egg noodles or chow mein noodles
Aromatics & Flavorings
- 2 cloves garlic, freshly minced
- 1 tablespoon fresh ginger, freshly minced
- 2 tablespoons chili sauce or 1-2 fresh chilies (adjust to taste)
- 2 tablespoons soy sauce
- 1 teaspoon honey or sugar
- 1 teaspoon cornstarch (optional, for sauce thickening)
Vegetables
- 1 bell pepper, sliced
- 1 large carrot, sliced
- 2 spring onions, sliced (for cooking and garnish)
Oils
- 2 tablespoons vegetable oil or sesame oil
Optional Garnishes
- Fresh coriander
- Toasted sesame seeds
- Crushed peanuts
Instructions
- Prepare the Chicken: Cut the chicken into thin strips or bite-sized pieces. Marinate briefly with 1 tablespoon soy sauce and 1 teaspoon cornstarch to tenderize and help the seasoning adhere.
- Cook the Noodles: Boil the noodles according to package instructions until just tender. Drain and set aside, tossing lightly in a bit of oil to prevent sticking.
- Stir-fry Aromatics and Vegetables: Heat oil in a wok or large skillet. Add minced garlic and ginger and sauté until fragrant. Then toss in sliced bell peppers, carrots, and any other veggies you’re using and stir-fry until crisp-tender.
- Cook the Chicken: Add the marinated chicken to the pan and cook over medium-high heat until the pieces turn golden and are cooked through.
- Combine and Sauce: Mix in chili sauce, soy sauce, honey, and optional cornstarch slurry to create a glossy, flavorful sauce. Stir everything thoroughly so the chicken and vegetables are coated evenly.
- Add Noodles and Toss: Return the cooked noodles to the pan and toss carefully to combine with the chicken and vegetables, allowing the noodles to soak up the sauce for a few minutes over gentle heat.
- Final Touches: Finish with sliced spring onions or fresh herbs to add brightness and immediately serve while hot.
Notes
- Use high heat for quick stir-frying to seal in flavors and keep vegetables crisp.
- Prepare all ingredients before cooking to streamline the process.
- Adjust spice gradually by adding chili sauce or fresh chilies little by little.
- Avoid overcooking noodles; slightly undercooked noodles hold up better in stir-fry.
- Add a splash of vinegar or lime juice at the end to brighten and balance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: chili chicken noodles, spicy chicken noodles, stir-fry noodles, Asian chicken noodles, quick chicken stir-fry