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Honey Soy Chicken Stir-Fry Noodles

This Honey Soy Chicken Stir-Fry Noodles recipe is quick, flavorful, and perfect for busy weeknights. Sweet honey and savory soy combine with tender chicken and vibrant veggies for a delicious meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Easy, Honey Soy, Noodles, Quick, Stir Fry
Servings: 4 servings

Ingredients

  • 2 boneless chicken breasts Chicken breast thinly sliced

Sauce Ingredients

  • 2 tablespoons Honey
  • 3 tablespoons Soy sauce
  • 1 tablespoon Ginger grated
  • 1 tablespoon Garlic minced

Vegetables

  • 1 Red bell pepper sliced thinly
  • 1 Green bell pepper sliced thinly
  • 1 cup Broccoli florets
  • 2 Carrots julienned

Cooking Fat

  • 2 tablespoons Vegetable oil

Noodles

  • 200 g Egg or rice noodles

Fresh Garnishes

  • 2 Green onions sliced
  • Sesame seeds sprinkle

Instructions

  • In a small bowl, whisk together 2 tablespoons honey, 3 tablespoons soy sauce, 1 tablespoon grated ginger, and 1 tablespoon minced garlic. Set aside.
  • Bring a pot of water to boil and cook 200g noodles according to package instructions until al dente. Drain and rinse with cold water. Set aside.
  • Heat 1 tablespoon vegetable oil in a skillet or wok over medium-high heat. Add sliced chicken breasts and stir-fry until golden brown and cooked through, about 4-5 minutes. Remove chicken and set aside.
  • Add remaining 1 tablespoon oil to the skillet. Stir-fry sliced red and green bell peppers, broccoli florets, and julienned carrots for 3-4 minutes until tender-crisp.
  • Return cooked chicken to skillet with vegetables. Pour in prepared honey soy sauce and toss everything together. Cook for another 2 minutes until sauce thickens and coats ingredients.
  • Add drained noodles to skillet. Gently toss to combine and warm noodles through, coating everything in sauce.
  • Turn off heat and sprinkle sliced green onions and sesame seeds on top. Serve immediately.

Equipment

  • Large Skillet or Wok
  • Sharp knife and cutting board
  • Grater
  • Mixing Bowl
  • Colander

Notes

  • Use tamari and rice noodles for a gluten-free version.
  • Substitute chicken with tofu or tempeh for a vegetarian option.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or soy sauce.