30-Minute Sesame Chicken Noodle Stir-Fry

This 30-Minute Sesame Chicken Noodle Stir-Fry recipe is quick and easy to make, easy to customize with whatever fresh veggies or greens you have on hand, and it’s tossed with the most delicious sesame-soy vinaigrette!

30-Minute Sesame Chicken Noodle Stir-Fry


INGREDIENTS:
CHICKEN NOODLE STIR-FRY INGREDIENTS:
  • 7 ounces rice noodles
  • 3 tablespoons peanut oil (or olive oil), divided
  • 2 boneless skinless chicken breasts, thinly-sliced
  • salt and pepper
  • 2 cups broccoli florets, chopped into bite-sized pieces (about 1 small head of broccoli)
  • 2/3 cup shredded carrots
  • 1 red bell pepper, cored and thinly-sliced
  • 8 ounces baby bella* mushrooms, thinly sliced
  • 1 cup roughly-chopped collard greens**, tough stems removed
  • 1 batch stir-fry sauce (see below)
  • toppings: thinly-sliced green onions, toasted sesame seeds

STIR-FRY SAUCE 
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons oyster sauce
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon ground ginger
  • optional: 1-3 teaspoons chili garlic sauce, to taste

DIRECTIONS:
TO MAKE THE CHICKEN NOODLE STIR-FRY:
  1. Cook noodles according to package instructions.  Drain and set aside.
  2. In a large saute pan, heat 1 tablespoon oil over medium-high heat.  Add chicken and season evenly with a generous pinch of salt and pepper.  Cook the chicken, stirring and flipping occasionally, for until it is just cooked through and no longer pink on the inside (about 3-5 minutes).  Transfer chicken with a slotted spoon to a separate plate, and set aside.
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