Plate of honey and soy chicken stir fry with noodles

Honey and Soy Chicken Stir Fry with Spicy Asian Noodles Recipe

A quick chicken and vegetable stir fry with sweet and spicy Asian noodles, ready in 20 minutes. A totally delicious mid-week dinner!
Course Dinner
Cuisine Asian
Keyword mid week dinner, quick dinner, stir fry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Author Nicky Corbishley

Ingredients

  • 1 tbsp vegetable oil
  • 2 chicken breast fillets chopped into chunks
  • 2 cloves garlic peeled and minced
  • 1 tsp minced ginger
  • 1 red chilli finely chopped (I use fresno chillies)
  • 1 small onion peeled and sliced
  • 4 baby portabella mushrooms sliced
  • ½ yellow pepper deseeded and sliced
  • ½ red pepper deseeded and sliced
  • 6 (approx 50g) baby corn sliced in half, lengthways
  • 12-14 (approx 50g) sugarsnap peas
  • 3 1/2 oz (100g) tinned bamboo shoots drained
  • 1 sachet Lee Kum Kee Honey and Soy Stir Fry Sauce
  • 2 spring onions scallions, sliced into thin strips
  • 1 tsp sesame seeds

Spicy Asian Noodles:

  • 2 nests (approx 3 1/2 oz or 100g) dried medium egg noodles
  • 1 ½ tbsp sesame oil
  • 2 cloves garlic peeled and minced
  • 1 tsp chilli flakes
  • 1 tsp minced ginger
  • 2 tbsp soy sauce
  • 1 tbsp light brown sugar

Instructions

  • Start by boiling the noodles as per the pack instructions, then drain and run under cold water until the noodles are cold (this will prevent the noodles sticking together). Stir through ½ tbsp of the sesame oil and put to one side.
  • Heat the vegetable oil in a wok or large frying pan (skillet). Add the chopped chicken and fry until lightly browned all over (about 5 minutes). Add the garlic, ginger, chilli and onion and cook for a 3 minutes – until the onion has softened slightly.
  • Add the mushrooms and cook for a minute, then add the yellow pepper, red pepper, baby corn, sugarsnap peas and bamboo shoots. Stir fry together to 3-4 minutes, stirring regularly until hot throughout.
  • Meanwhile, continue with the Asian noodles. Heat the remaining sesame oil in a wok or large frying pan (skillet) over a medium heat.
  • Add the garlic, ginger and chilli flakes and cook for 30 seconds or so, until they release their fragrance.
  • Add the soy sauce and sugar, stir, then add the cooked noodles.
  • Continue to heat, stirring often for 3-4 minutes until hot throughout. Turn off the heat.
  • By now the stir-fried chicken and vegetables should be cooked through. Add the Lee Kum Kee Honey and Soy Stir Fry Sauce and stir through with a splash of water.
  • Heat for 2 minutes, then serve with the Asian noodles, topped with spring onions (scallions) and sesame seeds.

Notes

Can I make it gluten free?

Unfortunately, the honey and soy stir fry sauce isn’t gluten free. Lee Kum Kee do a good GF Oyster sauce though. Use that with garlic, ginger, a splash of their GF soy sauce and some GF sweet chilli sauce for a great alternative.
You’d also need to swap out the noodles for boiled rice or GF noodles (don’t forget to use GF soy sauce too)
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Can I make it ahead?

Stir fry tastes so much better when eaten right away, so I’d recommend not making it ahead. However, you can chop the veggies and refrigerate. Also cook the noodles ahead, then drain them, run under cold water to stop the cooking process and toss with a teaspoon of sesame oil. Then cover and refrigerate. These can then be stir fried just before you eat.
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Vegetarian version?

Yes, you can leave out the chicken entirely. I’d add extra mushrooms (a couple of different varieties) too.
You could also add tofu or quorn pieces.
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Other flavours?

Lee Kum Kee have a huge variety of stir fry sauce, but my other favourites are Black Bean & Garlic, Tomato & Garlic, and Kung Pao.
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Nutritional Information is per serving.

Nutritional Information

Calories: 736kcal | Carbohydrates: 90g | Protein: 42g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 1900mg | Potassium: 1665mg | Fiber: 8g | Sugar: 19g | Vitamin A: 2025IU | Vitamin C: 151.4mg | Calcium: 81mg | Iron: 4.2mg
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