Description
A fast, flavorful weeknight dinner featuring crispy cornstarch-dusted chicken, chewy egg noodles, and crisp vegetables tossed in a tangy soy-ginger sauce. Ready in just 20 minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into thin strips
- 8 ounces dried egg noodles
- 1 cup shredded carrots
- 1 cup sliced bell peppers (red or green)
- 1 cup shredded cabbage
- 4 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons cornstarch (divided)
- 2 tablespoons neutral vegetable oil (divided)
- 2 green onions, sliced
- Salt and white pepper to taste
- Pinch of sugar (optional)
Instructions
- Pat chicken breasts dry and slice into thin strips. Toss with 1 tablespoon cornstarch, salt, and white pepper. Set aside.
- In a small bowl, whisk together soy sauce, rice vinegar, 1 tablespoon water, 1 teaspoon cornstarch, and a pinch of sugar if desired. Set aside.
- Prepare vegetables: slice bell peppers, shred cabbage, julienne carrots, mince garlic, and grate ginger.
- Bring a large pot of salted water to a boil. Cook egg noodles for 3-5 minutes until tender. Drain and rinse under cold water. Toss with a tiny bit of oil to prevent sticking.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if necessary) and fry for 3-4 minutes until golden and crispy. Flip and cook for another 2-3 minutes. Remove chicken to a plate.
- Add remaining 1 tablespoon oil to the hot pan. Stir-fry carrots and bell peppers for 2 minutes. Add cabbage, garlic, and ginger; cook for 1-2 minutes until tender-crisp.
- Return chicken to the pan with vegetables. Add cooked noodles and pour sauce mixture over everything. Toss vigorously for 1-2 minutes until noodles are coated and sauce thickens.
- Remove from heat. Drizzle with toasted sesame oil and toss. Garnish with green onions and serve immediately.
Notes
Ensure chicken is completely dry before coating with cornstarch to maximize crispiness. Do not overcrowd the pan when frying chicken; cook in batches if necessary. Rinse noodles under cold water to stop cooking and prevent sticking. Serve immediately for best texture, as the chicken crust will soften if left to sit.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 680
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 3
- Protein: 28
Keywords: crispy chicken chow mein, quick weeknight dinner, stir fry, egg noodles, chinese food, 20 minute meals, healthy takeout alternative