My munchkins absolutely love this easy stir fry chicken recipe for dinner.

30-Minute  Chicken Stir Fry




– 8 - 10 oz. rice noodles or thin spagetthi – 3 tablespoon + 1 teaspoon olive oil – 1/2 cup store bought or homemade chicken broth – 1/4 cup soy sauce – 1 tablespoon sherry cooking wine or rice wine – 1 teaspoon corn starch – 4 0 z. green onion cut into 1 in length – 4 oz. snow peas – 1 red bell pepper sliced – 1 teaspoon grated fresh ginger – 6 skinless boneless chicken thighs cut into bite size pieces – splash of sesame oil

4 people

30 mins

Step 1

– Bring a large pot of salted water to a boil. Add the noodles and cook according to instructions on the package. Drain and stir in 1 teaspoon of olive oil. Set aside.

Step 2

– In a small mixing bowl combine chicken broth, soy sauce, sherry wine and corn starch. Mix and set aside.

Step 3

– In a large skillet over medium/high heat, heat 1 tablespoon of olive oil. Add green onion, sliced red bell pepper, snow peas and grated ginger. Stir-fry until tender, about 3-5 minutes. Transfer to a plate.

Step 4

– Add 2 tablespoons of olive oil to the skillet and heat on the medium/high heat. Divide chicken in two batches, stir-fry each batch of chicken until chicken is cooked thru about 5 minutes.

Step 5

– Add vegetables, noodles and broth mixture and stir-fry for 2 minutes or until noodles are heated thru. Serve warm with a splash of sesame seed oil and soy sauce for seasoning. Grab a fork and enjoy!