Save A vibrant stir fry featuring tender chicken, crisp vegetables, and noodles tossed in a zesty lemon-garlic sauce. Perfect for a quick, flavorful dinner.
This recipe quickly became a family favorite because of its balance of fresh ingredients and simple preparation.
Ingredients
- Protein: 500 g (1 lb) boneless skinless chicken breast thinly sliced
- Marinade: 2 tbsp soy sauce 1 tbsp cornstarch 1 tsp sesame oil
- Noodles: 250 g (9 oz) egg noodles or rice noodles
- Vegetables: 1 red bell pepper thinly sliced 1 cup snap peas trimmed 2 medium carrots julienned 2 spring onions sliced
- Sauce: 3 tbsp soy sauce 2 tbsp fresh lemon juice 1 tbsp honey 1 tbsp oyster sauce 3 cloves garlic minced 1 tbsp fresh ginger grated 1 tsp lemon zest 2 tbsp water
- For Cooking: 2 tbsp vegetable oil
- Garnish (optional): Fresh cilantro or parsley chopped Lemon wedges Toasted sesame seeds
Instructions
- Step 1:
- In a bowl combine chicken slices with 2 tbsp soy sauce cornstarch and sesame oil. Toss well and marinate for 10 minutes.
- Step 2:
- Cook noodles according to package instructions. Drain rinse with cold water and set aside.
- Step 3:
- In a small bowl whisk together all sauce ingredients soy sauce lemon juice honey oyster sauce garlic ginger lemon zest and water.
- Step 4:
- Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir fry until just cooked through 4 5 minutes. Remove chicken and set aside.
- Step 5:
- Add remaining 1 tbsp oil to the pan. Stir fry bell pepper snap peas and carrots for 2 3 minutes until just tender but crisp.
- Step 6:
- Return chicken to the pan add the noodles and pour in the sauce. Toss everything together over high heat until well combined and heated through about 2 minutes.
- Step 7:
- Stir in spring onions.
- Step 8:
- Serve immediately garnished with cilantro lemon wedges and sesame seeds if desired.
Pin it We love gathering around the table enjoying this dish on busy weeknights because it feels both special and nourishing.
Notes
For extra heat add sliced fresh chili or a dash of chili flakes to the sauce. Substitute chicken with tofu for a vegetarian version use vegetarian oyster sauce.
Required Tools
Large wok or nonstick skillet Saucepan for noodles Mixing bowls Tongs or spatula Knife and cutting board
Nutritional Information
Calories 410 Total Fat 10 g Carbohydrates 46 g Protein 32 g per serving
Pin it This dish combines quick preparation with fresh ingredients for a delicious dinner option any night of the week.
Frequently Asked Questions
- → What type of chicken works best?
Boneless, skinless chicken breast sliced thinly cooks quickly and absorbs the marinade and sauce flavors perfectly.
- → Can I substitute the noodles?
Yes, egg noodles or rice noodles both work well. For gluten-free options, choose rice noodles or gluten-free tamari.
- → How do I ensure vegetables stay crisp?
Stir fry vegetables over high heat for just a few minutes until tender but still crisp to maintain their vibrant texture.
- → What adds the lemon-garlic flavor?
The sauce blends fresh lemon juice, lemon zest, minced garlic, and ginger with soy and oyster sauce for a bright, savory balance.
- → Can this dish be made vegetarian?
Replace chicken with tofu and use vegetarian oyster sauce to retain rich umami flavors while keeping it plant-based.