Cooking Time
This is a very simple recipe, but it does require a little multi-tasking if you want it done quickly. This is one such recipe. Every time we make it for our family, I think to myself, “Why don’t we make this more often?” It’s just so flippn’ good! There is something about it that feels like comfort food, but I’m also giving my kids protein and veggies. It’s such a winner dinner. I hope you make it for your family and find it as comforting, delicious, and crowd-pleasing as I do. It’s an element of this recipe that helps keep it under 25 minutes. That being said, if you prefer other noodles, go for it. Soba noodles or udon noodles would be a great option. Both are found in the international food aisle of your grocery store. If you can’t get enough ramen, try my Peanut Butter Stir Fry Noodles recipe and Easy Ramen recipes. Tangy, sweet, and with a little kick, this stir fry sauce ties this dish all together and can be used in all of your favorite stir fry dishes.
Water: Bulks up the sauce without changing the flavor. Teriyaki sauce: Adds great flavor to the sauce. This easy homemade teriyaki sauce recipe has alterations for lower sugar, gluten-free, and less sodium. You can buy it, but making it is super easy. Hoisin sauce: Brings a nice tang to the sauce and is made with fermented soybean paste. Soy sauce: Adds its signature flavor that is almost always found in stir fry recipes. Because of the other ingredients, you will want to use a low-sodium soy sauce. Garlic: Perfect flavor in everything, including this sauce. Ginger: Adds a flavor profile that I absolutely love without being too strong. See your options for ginger below. Chili paste: This wonderful ingredient is made from hot chilis and is where the dish gets its kick. I share more about spice level below. Cornstarch: Thickens the sauce while it cooks.
You can buy a tube of grated ginger that is kept in your refrigerator. It can be a little more expensive, but it is nice for how long it keeps and for convenience. You can buy fresh ginger. Peel the tough skin off and then grate about one to two inches. If you buy fresh ginger, you can freeze the remainder for up to three months and it will keep for the next time you make this delicious recipe. You can grate it right from the freezer.
If you like your dishes spicy, double the chili paste in this! If you are nervous about heat, I recommend starting with one teaspoon of chili paste.
Make sure to start the noodles first. While you are waiting for the water to boil, you can start other things like chopping the vegetables and cooking the chicken. Make the sauce while the chicken and vegetables are cooking. Those don’t require non-stop stirring, so it is a great time to make the sauce.
Add the frozen vegetables after the chicken is no longer pink. Cook until the vegetables are soft and warmed through. Then proceed with the rest of the recipe.
Water chestnuts: These give a great crunch, and would go in with the noodles. Green onions: I love the added flavor of fresh green onions. Add them right before serving. Chopped peanuts: Another great way to add some crunch, add them at the same time as the green onions. Sesame seeds: You can see black sesame seeds here used as a garnish. We love adding them to this dish.
Southwestern Mac and Cheese Beef and Broccoli Skillet Chicken Pesto Pasta Chicken Spaghetti (okay, this one is 35 minutes, but try it anyway)
