Best Midweek Chicken Spring Onion And Noodle Stir Fry Recipes

CHICKEN WITH GINGER AND SPRING ONION RECIPE

Chicken with Ginger and Spring Onion Recipe image

A humble Chinese chicken with ginger and spring onions recipe made with succulent chicken, garlic, ginger, spring onions, and delicious stir fry sauce. Aromatic ginger makes this dish very aromatic and unique. Simply pair it with plain rice or noodles.

Provided by Khin

Number Of Ingredients 20

Ingredients

300 g Chicken Breast (About 10.5oz, Boneless chicken breast or thigh, cut thin slices)
1 thumb Ginger (Cut thin strips)
3-4 Spring Onion (Cut 2" pieces, Separate the white and green parts. )
½ Onion (Cut thin slices)
3-4 cloves Garlic (Finely chopped)
1 Red chilli pepper (Cut thin slices)
2-3 tbsp Vegetable oil (Or neutral flavour oil)
2 tsp Light soy sauce (or all-purpose soy sauce)
1 tsp Sesame oil
1 tsp Sugar
¼ tsp White pepper
½ tsp Baking soda
1 tsp Corn starch
2 tbsp Oyster sauce
1 tbsp Light soy sauce (or regular all-purpose soy sauce)
1 tsp Shao Xing wine
2 tsp Sugar
¼ tsp White pepper
1 tsp Sesame oil
1 tsp Corn starch

Steps:

First, season the chicken slices with corn starch, sesame oil, sugar, baking soda, soy sauce, white pepper. Mix it well and marinate for 15 minutes. Add all the stir fry sauce ingredients in a small bowl. Mix it well and set it aside.
Heat the large wok/pan over medium-high heat. Drizzle 2 tablespoons of oil, then add marinated chicken slices and stir fry for 2-3 minutes or until the chicken is cooked through.
Push the chicken to one side of wok, drizzle a bit more oil, add chopped garlic and ginger strips and stir fry for 1 minute until the ginger strips start to crisp up. Then, follow with the onion slices, chillies, and white part of spring onions.
Next, pour the stir fry sauce and cook until the sauce become thick and glossy.
Turn off the heat, stir in green part of spring onions and transfer to serving plate. Serve with plain rice or noodles.

Nutrition Facts : Calories 289 kcal, Carbohydrate 18 g, Protein 35 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 96 mg, Sodium 1785 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving

ZINGY CHICKEN STIR-FRY

Zingy chicken stir-fry image

Quick, easy and on the table in less than 30 minutes - what more could you ask for?

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 9

Ingredients

2 blocks egg noodles
2 tsp sunflower oil
2 cooked chicken breasts, shredded
3 carrots, finely sliced into rings
2 tbsp clear honey
1 tbsp soy sauce
1 lime, juiced
3 tbsp toasted sesame seeds
handful of coriander leaves

Steps:

Boil the noodles according to pack instructions, then drain and toss with 1 tsp oil.
Heat the remaining oil in a wok and add the chicken and carrots. Stir-fry for a few minutes. Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles and sesame seeds. Mix well, heat through and sprinkle with the coriander to serve.

SOY & CHILLI CHICKEN WITH PEPPERS & PEANUTS

Soy & chilli chicken with peppers & peanuts image

Try our takeaway-style soy and chilli chicken stir-fry with rice on the side or noodles. Ready in just 30 minutes, it's a perfect Friday night treat

Provided by Barney Desmazery

Categories Dinner

Time 30m

Number Of Ingredients 14

Ingredients

2 tbsp Shaohsing wine or dry sherry
1 tbsp cornflour
2 tbsp soy sauce
3 chicken breasts, cut into large chunks
3 tbsp sunflower oil
2 red peppers, deseeded and cut into large chunks
small bunch of spring onions, whites cut into finger lengths, greens finely sliced
4 garlic cloves, finely sliced
thumb-sized piece of ginger, peeled and finely sliced
1 red chilli, sliced
½ tsp caster sugar
2 tsp malt vinegar
80g roasted peanuts or cashews
rice or noodles, to serve (optional)

Steps:

Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.

Nutrition Facts : Calories 412 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 1.6 milligram of sodium

MIDWEEK CHICKEN, SPRING ONION AND NOODLE STIR FRY

Midweek Chicken, Spring Onion and Noodle Stir Fry image

This recipe is originally a broccoli stir fry from BBC Good Food. I've taken out the broccoli and ammended some other ingredients to suit. It's a quick, easy and low-fat recipe that we make more or less once a week!

Provided by KMSAGB

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts, cut into strips
1 tablespoon olive oil
2 blocks thin egg noodles
1 tablespoon fresh ginger, grated
1 -2 garlic clove, minced
6 -10 spring onions, sliced into half inch pieces
3 tablespoons light soy sauce
200 ml chicken stock
1 pinch black pepper

Steps:

Firstly, cook the noodles as per the directions on the packet, drain and leave to one side.
Warm the oil in the pan and fry the garlic and ginger, stirring for about 30 seconds.
Add the chicken and stir around the pan. Meanwhile prepare the stock and add the soy sauce to the stock, stir and leave to one side. Check the chicken is cooked/brown before moving on.
Add the spring onions and stir briefly.
Then add the stock, stir. Then add the noodles abit a time and mix everything together.
Add a good pinch of black pepper, toss everything together until nice and hot and serve.

Nutrition Facts : Calories 269.6, Fat 11.2, SaturatedFat 2, Cholesterol 78.6, Sodium 1798.4, Carbohydrate 10.3, Fiber 1.8, Sugar 3.2, Protein 31.6

CHICKEN STIR FRY WITH RICE NOODLES

Chicken Stir Fry with Rice Noodles image

Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.

Provided by Nagi

Time 15m

Number Of Ingredients 18

Ingredients

150 - 180 g/ 5 - 6 oz chicken breast (, cut into thin strips)
1 tsp cornflour / cornstarch ((optional))
1 tsp oil ((peanut, vegetable, canola) (optional))
2 tbsp oyster sauce ((or sub with Hoisin))
1 tbsp dark soy sauce ((Note 2))
1/2 tsp each sesame oil, sugar ((optional))
1 1/2 tbsp Chinese cooking wine ((Shoaxing wine) OR Mirin (Note 3))
1/4 tsp white pepper ((or black pepper))
3 tbsp water
100 g / 3.5 oz dried rice noodles ((Note 4))
1 tbsp oil
1 garlic clove (, finely chopped (Note 5))
1 small onion (, sliced (white, brown, yellow))
1/2 bunch choy sum or other Asian greens (, stems separated from leaves (Note 6))
1/2 red capsicum / bell pepper (, sliced)
1 carrot (, peeled, cut in half lengthwise and sliced on the diagonal)
5 - 7 mushrooms (, sliced)
Sesame seeds and finely sliced green onions/scallions (, optional)

Steps:

Mix chicken, cornstarch and oil in a bowl.
Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
Heat oil in a wok or large skillet over high heat.
Add garlic and onion, cook for 30 seconds.
Add chicken, cook for 1 minute until it changes colour from pink to white.
Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
Add mushrooms, cook for 30 seconds.
Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
Garnish with sesame seeds and green onions then serve immediately.

Nutrition Facts : ServingSize 419 g, Calories 427 kcal

CHICKEN AND NOODLE STIR FRY

Chicken and Noodle Stir Fry image

This started its life as a recipe for a beef and noodle salad-served cold, but because of missing ingredients and my general forgetfulness, I arrived at this dish. It was gobbled up by all present-even the very fussy 96-year-old. I've posted the recipe here because the guests who ate it want to recreate it. It's tasty and fast to make-and not too spicy. It's also versatile. You can double or triple it, and you can leave out ingredients, add extra ones and even switch from beef to chicken. Oyster sauce is sweet, so be careful about adding the brown sugar, too.

Provided by Leggy Peggy

Categories Curries

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 18

Ingredients

1 1/4-1 1/2 lbs chicken breasts, cut into postage stamp-size squares and sliced 1/8 of an inch thick (chicken thigh meat is okay if you prefer dark meat)
1 tablespoon peanut oil
2 tablespoons oyster sauce
2 teaspoons mild curry powder
1 tablespoon brown sugar (optional, use if you like sweet because the oyster sauce is already sweet)
1 lebanese cucumber, sliced thinly
1 red onion, sliced thinly
1 red bell pepper, sliced thinly (capsicum)
1 long red chile, seeded and chopped finely
1/4 cup chopped of fresh mint (or more)
1/3 cup chopped unsalted peanuts or 1/3 cup unsalted cashews
1 lb hokkien noodles
1/2 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons caster sugar (finely ground sugar)
2 teaspoons fresh ginger, finely chopped (optional)
1 additional long red chile, seeded and chopped
2 tablespoons chopped fresh coriander leaves (or more)

Steps:

Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
Make the cooking sauce -- made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
Stir fry the chicken, in batches. Set aside.
Stir fry the vegetables-cucumber, onion, bell pepper and chili-until just tender.
Add the mint, nuts and cooking sauce, and cook for one minute.
Add the chicken and heat until warm again.
In a separate pan, cover the noodles with boiling water for a few minutes-until they are hot.
Drain the noodles and combine with chicken and cooking sauce mixture.
Enjoy!

Nutrition Facts : Calories 351.4, Fat 19, SaturatedFat 4.4, Cholesterol 72.6, Sodium 842.1, Carbohydrate 19.1, Fiber 2.6, Sugar 11.9, Protein 27.1