Stir Fried Chicken Sauce

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Servings: 4 servings Difficulty: Intermediate
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A savory, aromatic stir-fry with tender noodles, crisp vegetables, and rich chicken in a glossy soy-ginger glaze
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This classic Chinese-style stir-fry combines tender cooked noodles with diced chicken, crisp green beans, and fresh bean sprouts, all tossed in a savory, umami-rich sauce. The balance of soy sauce, sherry, ginger, and garlic creates a deep, comforting flavor profile that coats every bite. With its mix of textures&# 226;ÂÂchewy noodles, crunchy vegetables, and succulent meatâÂÂitâÂÂs a satisfying weeknight dinner that feels both homey and restaurant-quality. Perfect for busy evenings or casual family meals, this dish comes together quickly using pantry staples and frozen veggies. ItâÂÂs flexible, filling, and deeply flavorful, making it a go-to comfort recipe youâÂÂll return to often.

Stir Fried Chicken Sauce recipe image
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Stir Fried Chicken Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 1136.7

Description

This classic Chinese-style stir-fry combines tender cooked noodles with diced chicken, crisp green beans, and fresh bean sprouts, all tossed in a savory, umami-rich sauce. The balance of soy sauce, sherry, ginger, and garlic creates a deep, comforting flavor profile that coats every bite. With its mix of textures&# 226;ÂÂchewy noodles, crunchy vegetables, and succulent meatâÂÂitâÂÂs a satisfying weeknight dinner that feels both homey and restaurant-quality. Perfect for busy evenings or casual family meals, this dish comes together quickly using pantry staples and frozen veggies. ItâÂÂs flexible, filling, and deeply flavorful, making it a go-to comfort recipe youâÂÂll return to often.

Ingredients

Directions

  1. Mix together MSG, sugar, and soy sauce in a small bowl. Set aside.
  2. Heat a wok or large skillet over high heat until hot and dry.
  3. Add 3 tablespoons of the vegetable oil and all the sesame oil to the wok.
  4. Add minced garlic and shredded ginger; stir-fry for 30 seconds until fragrant.
  5. Add green beans, bean sprouts, and scallions; stir-fry for 1 minute over high heat.
  6. Pour in sherry; cover and cook for 1 minute.
  7. Turn off heat; remove vegetables and drain well, discarding any liquid. Set aside.
  8. Wipe wok clean and return to medium heat. Add remaining vegetable oil.
  9. Add cooked noodles; stir constantly for 2 minutes to heat through and coat with oil.
  10. Add diced meat and reserved vegetables; toss to combine.
  11. Pour in reserved soy sauce mixture; stir until noodles are evenly colored and coated.
  12. Serve immediately while hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1136.7kcal
% Daily Value *
Total Fat 77.1g119%
Saturated Fat 14.4g72%
Cholesterol 103.1mg35%
Sodium 2694.2mg113%
Total Carbohydrate 87.9g30%
Dietary Fiber 9.7g39%
Sugars 34.4g
Protein 35.0g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitute chicken with beef, pork, or tofu for variation.

Use low-sodium soy sauce if watching salt intake.

MSG is optional; omit if preferred.

Leftovers store in an airtight container in the refrigerator for up to 3 days.

For added crunch, toss in sliced carrots or bell peppers with the vegetables.

Ensure noodles are cooked al dente before stir-frying to prevent mushiness.

Keywords: stir fry, chicken, noodles, chinese, soy sauce, garlic, ginger, green beans, bean sprouts, scallions, weeknight dinner, easy recipe, asian cuisine, quick meal, family friendly, wok, vegetable oil, sesame oil, sherry, msg
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