Chicken with Vegetables Chinese is a delight to the taste buds, we are told. It’s phenomenal how simple but delicious Chinese food can be. This recipes is one of my favourites I’ve ever made and I hope you’ll like it too.

Chicken with Vegetables Chinese is such a delightful dish. The ingredients are easily available at home, people often make it themselves. If you’re looking for a new, different and delicious recipe to try, why not give this one a go?

Chinese-style chicken with vegetables and noodles recipe

Tender chicken thighs, used in this recipe, stay juicer than breast and are less expensive too. Combined with classic Chinese flavoursquick meal is a real crowd pleaser.

• HEALTHY

Serves	4
Skill	Easy
Preparation Time	15 Mins
Cooking Time	15 Mins
Total Time	30 Mins
Cost Range	Cheap

NUTRITION PER PORTIONRDA
Calories	413 Kcal	21%
Fat	11 g	16%
Saturated Fat	2.5 g	13%

Tender chicken thighs in this Chinese-style chicken with vegetables and noodles recipe stay juicer than breast – and are less expensive too. Combined with classic Chinese(opens in new tab) flavours like garlic, soy sauce and spring onions, this quick meal is a real crowd pleaser. This delicious family meal also comes in at just £4.76, making it the perfect budget meal for during the week and for when you’re watching those pennies. The kids will love all the different colours and you’ll love knowing they’re getting a healthy dinner, packed with vitamins and minerals.

Ingredients

• 1tbsp vegetable oil
• 4 chicken thighs, skin taken off, chicken cut into strips
• 4 blocks (250g) medium egg noodles
• 3tbsp soy sauce
• 2 garlic cloves, crushed
• ½ each of a red, green and yellow pepper, deseeded and cut into strips
• 250g carrots, trimmed, peeled and cut into ribbons using a veg peeler
• 1 bunch spring onions, trimmed and sliced diagonally

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Method

1. Heat the oil in a wok, add the chicken strips and fry for 5 minutes, to brown.
2. Meanwhile, pour boiling water into a pan, return to the boil, add the noodles and cook for 4 minutes.
3. Add 2tbsp soy sauce, garlic and peppers to the wok. Cook for 2 minutes.
4. Stir in the carrot ribbons and cook for 2 minutes.
5. Drain the noodles, add to the pan with remaining soy sauce and spring onions.

TOP TIP FOR MAKING CHINESE-STYLE CHICKEN WITH VEGETABLES AND NOODLES

To make this even speedier try using pre-cooked noodles and simply warming them through in the pan at the last minute.

Kung Pao Chicken

Kung Pao chicken, a classic Chinese takeout dish of stir-fried chicken, peanuts, and vegetables, is easy to make at home.

Kung pao chicken is a popular Chinese restaurant dish of stir-fried chicken, peanuts and vegetables. It’s traditionally made with specialty ingredients, like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chilies. This Americanized version replaces those hard-to-find-ingredients with staples from your neighborhood supermarket. It has all the same spicy, sweet, and sour appeal of traditional kung pao chicken, and makes it a really nice weeknight dinner with a side of rice.

WHAT YOU’LL NEED TO MAKE KUNG PAO CHICKEN

HOW TO MAKE KUNG PAO CHICKEN

As with any stir-fry, you want to do all of your prep ahead of time because the cooking goes very quickly.

Since the chicken needs to marinate for 15 minutes, get that started first. In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.

Meanwhile, chop the bell pepper, celery, scallions, and garlic.

In another medium bowl, prepare the sauce by whisking together all of the sauce ingredients: balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, red pepper flakes, ground ginger, and water.

Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt.

Cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside.

Add an additional 1/2 tablespoon of oil to the pan and set over high heat. Add half of the chicken (it’s important not to crowd the pan) and brown on one side, about 1-1/2 minutes.

Turn the chicken pieces and continue cooking for about 1-1/2 minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another 1/2 tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1-1/2 minutes.

Turn the chicken pieces over and cook for 1 minute. Add 1/2 tablespoon more oil to the pan, along with the garlic and scallions.

Cook, stirring with the chicken, for about 30 seconds more.

Add the reserved vegetables and reserved chicken to the pan, along with the sauce.

Reduce the heat to low. Cook until the chicken and vegetables are warmed through and the sauce is thickened, about 30 seconds.

Stir in the nuts. Taste and adjust seasoning, if necessary, and serve with rice.

Kung Pao Chicken

Kung Pao chicken, a classic Chinese takeout dish of stir-fried chicken, peanuts, and vegetables, is easy to make at home.

Servings: 4

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

INGREDIENTS

FOR THE MARINADE

• 1½ tablespoons soy sauce
• 1 tablespoon dry sherry

• 2 teaspoons corn starch
• 1½ lb chicken tenderloins, cut into 1-in pieces

FOR THE SAUCE

• 1 tablespoon balsamic vinegar
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
• 1 tablespoon Asian/toasted sesame oil
• 1½ tablespoons sugar
• 1 tablespoon corn starch
• ½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
• ¼ teaspoon ground ginger
• ⅓ cup water

FOR THE STIR-FRY

• 2½ tablespoons vegetable oil
• 1 large red bell pepper, diced
• 2 stalks celery, halved lengthwise and thinly sliced
• ¼ teaspoon salt
• 3 cloves garlic, chopped
• 5 scallions, white and green parts, thinly sliced
• ⅓ cup whole roasted unsalted peanuts or cashews

INSTRUCTIONS

1. Marinate the chicken: In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
2. Prepare the sauce: In another medium bowl, whisk together all of the sauce ingredients until the cornstarch is dissolved (it can stick to the bottom of the bowl so be sure to scrape it up).
3. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt and cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside.
4. Add an additional ½ tablespoon of oil to the pan and set over high heat. Add half of the chicken (it’s important not to crowd the pan) and brown on one side, about 1½ minutes. Turn the chicken pieces and continue cooking for about 1½ minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another ½ tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1½ minutes. Turn the chicken pieces over and cook for 1 minute. Add ½ tablespoon more oil to the pan, along with the garlic and scallions, and cook, stirring with the chicken, for about 30 seconds more.
5. Add the reserved vegetables and reserved chicken to the pan, along with the sauce. Reduce the heat to low and cook until the chicken and vegetables are warmed through and the sauce is thickened, about 30 seconds. Stir in the nuts. Taste and adjust seasoning, if necessary, and serve. (Note: the sauce will thicken as it sits; thin it with a few tablespoons of water, if necessary.)

Chinese Chicken Stir Fry recipe: overview

This spicy chicken stir fry is full of flavor, texture and spicy goodness!!

Tender, bite sized pieces of chicken breast, crisp vegetables, fresh herbs and oodles of noodles tossed and glistening is a savory, spicy sauce with a hint of sweetness.

Aside from the depth of delicious sweet and spicy flavor, this chilli chicken recipe is an absolute breeze to make! This complete meal – with protein, veggies, carbs and sauce – can be prepped, ready and on the table in 30 minutes or less!

Essentially, this Chinese chicken and noodles stir-fry is perfect for busy weeknight meals and will promptly satisfy your Chinese chicken takeout craving!

Why you’ll love this recipe

• Easy to find, fresh ingredients! This recipe uses simple ingredients as well as a few pantry staples to create an addictively delicious stir fry! You can find all the Asian ingredients in the ethnic aisle of major grocery stores!
• Marinade doubles as a sauce! Simply whisk together one sauce and watch it pull double duty!
• Simple and fast to make! This chicken with vegetables stir fry is ridiculously quick and easy to make! You can have this dish ready and on the table in approximately 25 minutes or less!
• Amazing flavor! This dish bursting with delicious flavor – it’s savory, slightly spicy, a little sweet and 100% delicious!
• Customizable! You can easily get creative with this easy stir fry recipe! Try using your favorite protein and throw in your favorite vegetables! Stir-fry is a great way to use up any leftover vegetables you have hanging out in your refrigerator crisper drawer!

What is chicken stir fry?

Stir-frying is a Chinese cooking method in which ingredients are quickly fried in a lightly oiled hot wok (or pan) over high heat while being tossed, or stirred constantly.

Chicken stir-fry is a popular Asian dish consisting of three important components: protein (chicken), vegetables and sauce. Stir-fries can also include tasty additions, such as rice, noodles, fresh herbs and nuts or sees.

What’s in Chinese chicken stir-fry?

This Chinese chicken and vegetable dish is made with simple-to-find ingredients and bursting with both flavor and texture! The ingredient list is completely flexible!  Please, feel free to customize your stir-fry by substituting your favorite vegetables or adding whatever tasty mix-ins your family loves!

Ingredients in spicy chicken stir fry

• Chicken: You need 10 ounces of cooked chicken for this quick stir-fry. You can use leftover chicken, rotisserie or packaged pre-cooked chicken! If you aren’t a fan of chicken, you can substitute any of the following (just make sure you pre-cook them): beef, pork, tofu, shrimp or even salmon!
• Noodles: You can use any noodle you love in this recipe. I typically use wide rice noodles; however, soda or udon noodles are great too!
• Oil: I recommend using an oil with a neutral flavor and high smoke point for stir-frying. Vegetable and canola oil are great options. Peanut oil also works well; however, it has a slightly nutty flavor.
• Aromatics: All the usual suspects used in Chinese stir fries – garlic, fresh ginger and scallions – provide fragrance and umami!
• Vegetables: I like to use a combination of red bell peppers, carrots and snow peas in my chicken and noodle stir fry. However, you can substitute any of your favorite vegetables! (See below for vegetables you can use in a stir-fry!)
• Sauce: A combination simple Asian ingredients produces a stir-fry sauce that doubles as a marinade! You can easily adjust the ingredients and the level of heat to your personal preference. (See below for a complete description of the stir-fry sauce!)

What sauce for stir fry?

The sauce is one of the major components of a stir-fry – it’s what gives the dish so much flavor! If you search the internet, you will find endless variations of stir-fry sauces.

The sauce for this stir-fry is the perfect mix of savory, spicy and slightly sweet with plenty of umami flavor! And, bonus points, this stir-fry sauce also doubles as a marinade for the chicken!

Ingredients in stir fry sauce

• Chili Garlic Sauce: Chili garlic sauce is a popular Asian condiment made with chilis and a generous amount of garlic. The taste is hot and tangy with a kick fragrant garlic. You can find chili garlic sauce in the ethnic aisle of major grocery stores; however, if for some reason you can’t find it you can either make your own or you can substitute sriracha if you are in a pinch (note – the flavor will be different!).
• Honey: A touch of honey adds the perfect amount of sweetness as well as a touch of floral flavor!
• Soy Sauce: Soy sauce adds a depth of umami flavor! I recommend using reduced-sodium soy sauce so you can control the level of saltiness in your sauce!
• Rice Vinegar: Rice vinegar is a staple ingredient in many Asian dishes. Vinegar balances out the sauce while providing a delicate, slightly sweet flavor. I recommend using unseasoned rice vinegar in this sauce.
• Sesame Oil: Sesame oil is a must for stir-fry sauces! It adds a deeply earthy, nutty and deliciously rich flavor. I recommend using toasted oil for the most flavor.
• Corn Starch: Cornstarch (mixed with a bit of water) is what thickens up the sauce so it beautifully coats the chicken, vegetables and noodles!

What vegetables can I add to Chinese chicken stir-fry?

This stir-fry vegetables and chicken recipe is incredibly flexible! There are a myriad of vegetables you can add or substitute, so please don’t feel limited by the recipe ingredients! I recommend you use this recipe as a guide. Try substituting whatever vegetable you have lying around or mixing and matching your family’s favorites from the list below!

• Bell Peppers: Bell peppers are my go-to for stir-fries and they’re included in this recipe. I prefer red bell peppers for their savory sweetness; however sweet mini peppers are delicious as well!
• Carrots: Carrots add a scrumptious sweet crunch to your stir-fry! Make sure you shred or finely chop them for the best results.
• Snow Peas: Snow peas, also known as Chinese pea pods, are a classic addition to stir-fries and provide a slightly sweet, fresh taste!
• Baby Corn on the Cob: Sweet baby corn is very mild in flavor compared to mature corn on the cob. However, it does offer color and visual appeal to stir-fries!
• Broccoli: Crunchy broccoli is another go-to as it’s always easy to find fresh at the store!
• Mushrooms: Fresh mushrooms are a great way to bring an extra earthy, umami flavor to your noodles!
• Asparagus: Tender, crisp asparagus is a wonderful addition if you can find it fresh and in season!
• Cabbage: Thinly sliced cabbage is a delicious addition, just make sure to add it towards the end as it’s incredibly quick cooking!
• Edamame: Edamame beans are a fun way to add a slightly sweet and salty flavor to your dish!
• Water Chestnuts: A can of water chestnuts is a quick and easy addition that requires no prep!
• Other – Sesame Seeds and Nuts: Toasted sesame seeds and salty, crunchy nuts (cashews and peanuts) are a pretty finishing touch and a great way to add a mild nutty flavor!

Expert-tip: Make sure you cut your vegetables into uniform sizes so everything cooks evenly and your stir-fry is easier to eat!

How to make Spicy Chicken Stir Fry?

This chicken with stir fry vegetables is quick and easy to make! This dish can be prepared, ready and on the table in 30 minutes or less!

1. Marinate the chicken: In a medium bowl whisk together the sauce and season it with a pinch of salt. Add the chicken and toss to coat. Set aside to allow the flavors to develop.
2. Meanwhile, cook 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. Drain the noodles, rinse with cool water and drizzle with 1 teaspoon of Sesame Oil. Toss and set the noodles aside.
3. Stir-fry aromatics + vegetables: Heat oil in a large skillet, or wok, over medium-high heat. 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 soft and slightly charred, 3-4 minutes.
4. Add the noodles, chicken and sauce: Add the noodles to the pan and stir-fry, tossing continuously, for 1 minute. Add in the chicken with sauce, along with the cornstarch and water mixture. Toss everything well to combine. Cook 1-2 minutes or until the sauce thickens up.
5. Garnish and 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!

Tips for the best Chinese chicken with stir fry vegetables

1. Mise en place: Before you start stir-frying, make sure you gather and prep all your ingredients! Stir-frying is a fast process, so it’s important you have everything ready to go!
2. Chicken: To keep things super quick and easy, the recipe for this spicy stir-fry uses cooked chicken. Any type of cooked chicken can be used (rotisserie chicken, leftover grilled or poached chicken breasts or thighs). However, make sure the skin from the chicken is removed first and you shred or roughly chop the chicken.
3. 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!! If there are stir-fry instructions on your bag of noodles, suggesting to soak the noodles in hot water, follow those!
4. Pan: A wok is the traditional pan for stir-frying; however, you can use a skillet – just make sure it’s large with high sides! Never use a small pan for stir-frying or you will end up over-crowding the pan which will steam everything versus fry it!
5. Garnishes: Fresh herbs and a squeeze of fresh lime bring all the flavors in your stir-fry to life!! I’ve listed fresh cilantro as an optional garnish and I highly suggest you don’t skip it; however, I know some people are cilantro averse. If you loath cilantro, make sure you add some sort of fresh herb – I recommend Thai basil or regular basil! And don’t forget a generous squeeze of fresh lime!

How to make chicken stir-fry with vegetables and noodles step by step photos

(Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)

What to serve with stir fry vegetables and chicken?

Looking for an easy side dish to serve with your spicy chicken stir-fry? Below are a few savory Asian side dish options to round out your meal!

12 delicious dishes to serve with chicken stir-fry

• Soup: Your favorite Asian soup, such as Egg Drop, Miso or Wonton, is a delicious lighter side option!
• Avocado Salad: Creamy, fresh avocado salad is the perfect cooling side dish to pair with a spicy stir-fry!
• Edamame: A big bowl of steamy, salty edamame might be my favorite pairing!
• Fresh fruit: Fresh oranges, pineapple and cherries can double as a side dish and/or a dessert!
• Spring Rolls: Crispy egg rolls are a delicious way to add a bit of crunch!
• Summer Rolls: If you are looking for a healthier version of egg rolls, try Summer Rolls!
• Dumplings: Plump, soft dumplings are a dreamy addition to any meal!
• Chicken Wings: If you are a chicken lover, these Asian Chicken Wings are a must!!
• Chinese Broccoli: If you don’t want to add more vegetables to your actual stir-fry, try serving them on the side! Chinese broccoli is delicious!
• Stir-fried Green Beans: Green beans are another winner-winner!
• Cabbage Stir-fry: Aromatic Fried Cabbage pairs beautifully with the spicy, savory flavors in this stir-fry!
• Brussels Sprouts: Tender, crisp Asian Brussels Sprouts in a peanut sauce is always a crowd pleaser!

Tips for storing chicken and vegetable stir fry

When it comes to storing leftovers, food safety is of the utmost importance! Make sure you follow the simple tips below to ensure you are properly storing your stir-fry!

How long will stir-fry keep?

Leftover Chinese chicken stir-fry is perfect to have on hand for grab-and-go lunches or quick heat-and-eat dinners!

To store leftovers, first your stir-fry to cool completely to room temperature. Once cool, transfer leftovers to an airtight container and store in the refrigerator for up to four days.

Can you freeze stir fry?

I do not recommend freezing leftover stir-fry as the fresh vegetables and noodles become quite soft and unappetizing upon thawing.