Honey Ginger Chicken Noodle Stir-Fry at Home

This past Sunday I wasn’t genuinely in the mood to cook. This is a little shocking since Sundays are usually the day that I never escape the confines of my kitchen and cook all day long. Wait. Isn’t that every day?

Typically I make a big breakfast-y brunch that keeps us full until late afternoon or until we start to feel the pangs of hunger… then I start on dinner.

But for some reason this particular Sunday, I wasn’t feeling it. Pat made us scrambled eggs with cheese with maple sausage links for breakfast… I was in charge of the toast {OKAY!} and then before I knew it, it was dinner time. Wait-what?

Ps. don’t let me fool you… I have certainly NO idea how to use chopsticks and I have wondered if there’s a place that offers lessons? I kid. (no, genuinely?)

I knew I couldn’t ask Pat to make dinner after he already made us breakfast, so I reluctantly opened my fridge and collected a few things for this speedy and straightforward stir fry. Still not excited about having to cook, but I knew it was going to take me no longer than 30 minutes {1 hour in blogger time} and so I hit the ground running.

For this 30 minute meal, you won’t need a fancy bottled sauce… simply simple pantry ingredients like honey, tamari and rice vinegar, lots of fresh ginger, garlic and a truck-load of veggies. The younger cooks weren’t particularly thrilled about the veggie part, but Pat and I were and to prove it we chowed down.

Vegetable prepping takes up most of your time when it comes to stir-frying. The go-to piece of advice I can give you is that it’s go-to to make sure everything you can possibly do is prepped, done and sitting ready to go next to your stove before you even heat the wok.

For snow peas I always snap of the end and peel back that little string. It’s not mandatory but it’s easier to chew them when you do this. Which I guess is kind of important after all.

Trim off the florets of a small head of broccoli, and slice up half of any bell pepper you want. I also vertically sliced half of a medium yellow onion, pretty thinly in hopes to fool my children into thinking they were noodles… it never works, drat… but I won’t give up!

Since this is honey GINGER sauce, you’ll need a lot of minced ginger… about 1/4 cup or more if you like it especially gingery. Along with all that ginger, mince up 2-4 cloves of fresh garlic.

For the sauce; measure out a half cup of honey into a small bowl.

Add a 1/4 cup of rice vinegar…

…and 1/4 cup of low-sodium tamari {or soy sauce if you prefer it}.

Give it a stir until the honey dissolves completely into the tamari and vinegar.

NOTE: You’ll also want to make (separately) a slurry of 1 tablespoon cornstarch and 1 tablespoon water, stir and set off to the side. This will go into the wok and thicken the sauce.

Next prep the chicken. A REGULAR HERE using chicken tenderloins in stir-fry because all I have to do is slice them into bite-size pieces which is way easier than handling big old chicken breasts.

In a medium pot add in 4 cups of water, cover and bring it to a boil.

At the same time, add a tablespoon of olive oil to a hot wok or large 12 inch skillet that’s been preheating over high heat.

Once it’s screaming hot, add in half of the chicken. Spread it out in an even layer and let it cook undisturbed. I know it’s tempting but only let it sit there.

Cook the chicken for 3-4 minutes or until the underneath is golden, flip and cook for 3-4 more minutes. Transfer the seared chicken to a clean bowl and continue with the remaining chicken. If it’s not fully cooked, don’t worry it will have a chance to finish cooking later.

While the chicken is cooking, remove the pot of boiling water and slide 3/4 of a box {or 10.5 ounces} of rice noodles right on in. Use a spatula if you need to and gently press the noodles until they’re submerged.

Put a lid on it and set a timer for 8-10 minutes. And that simply so happens to be the right amount of time to stir-fry the prepped veg.

Next add the remaining 1 tablespoon of olive oil to the wok. Add in the minced ginger and garlic, stirring constantly for 2 minutes.

Then add in all but the snow peas, toss and cook for 3 minutes.

You’ll notice the vegetables are turning bright and starting to soften.

Add in the snow peas…

The remaining chicken…

Stir and pour in the honey/tamari sauce.

Toss and bring to a boil.

Earlier I made a speedy slurry of cornstarch and water then poured it right on in. Stir and cook for 3 to 4 minutes or until it has thickened.

Drain the rice noodles and give them a speedy rinse.

Kill the heat and then add the noodles into the wok.

Using tongs, gently toss until every noodle is covered in the honey ginger sauce.

That’s it! Plate it up with a few fresh chopped green onions and for extra heat, add a little chili garlic paste to each bowl.

Enjoy! And if you give this Ginger Chicken Noodle Stir-Fry recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook : 120 Wholesome From-scratch Recipes Made Straightforward is now available! CLICK HERE for details and THANK YOU in advance!

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