YOUR SOLIN GENERATED RECIPE
Chicken and Fresh Vegetable Egg Noodle Stir-Fry
Enjoy a vibrant and satisfying stir-fry that combines tender chicken breast, fresh vegetables, and chewy egg noodles, all tossed in a light, savory sauce. This balanced dish delivers a blend of textures and flavors, making it a perfect choice for a nutritious breakfast, lunch, or dinner.
INGREDIENTS
3 oz Chicken Breast
1 cup cooked Egg Noodles
1/2 cup chopped Broccoli
1/2 medium Carrot, chopped
1/4 medium Red Bell Pepper, sliced
1/2 cup Snap Peas
1 tsp Sesame Oil
1 tbsp Soy Sauce
1 clove Garlic
1/2 tsp grated Ginger
PREPARATION
Thinly slice the chicken breast into bite-sized strips and season lightly with a pinch of salt and pepper, if desired.
Prepare all vegetables: chop the broccoli into small florets, dice the carrot, slice the red bell pepper, and trim the snap peas.
In a wok or large skillet, heat the sesame oil over medium-high heat.
Add the garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
Increase the heat slightly and add the sliced chicken. Stir-fry for 3-4 minutes until the chicken is mostly cooked through.
Add the vegetables to the wok and stir-fry for another 2-3 minutes, keeping them crisp but tender.
Stir in the cooked egg noodles and soy sauce, tossing everything together evenly for an additional 1-2 minutes until heated through.
Taste and adjust seasoning if necessary, then serve hot.