Quick Chicken Stir-Fry with Chow Mein Noodles and Vegetables
A vibrant and satisfying stir-fry featuring tender chicken, crisp vegetables, and chewy chow mein noodles all tossed in savory sauce. The combination of snow peas, bok choy, bell peppers, and carrots provides excellent texture contrast and color, while roasted cashews add richness and crunch. Perfect for busy weeknights when you want a complete meal that comes together quickly in one pan. The key is having all ingredients prepped and ready before you start cooking, as the actual stir-frying happens very fast over high heat.
Ingredients
- 1 6 oz package chow mein stir-fry noodles
- 2 boneless, skinless chicken breasts, thinly sliced
- ½ yellow onion, thinly sliced
- 1 red bell pepper, seeded, thinly sliced
- ½ cup carrot, shredded
- 2 cloves garlic, minced
- 3 baby bok choy stalks
- 1 cup snow peas
- ½ cup stir-fry sauce
- ¼ cup cilantro
- ¼ cup roasted cashews
- 1 ½ Tbsp peanut oil
- 2 tsp sesame oil
- sesame seeds, for garnish(optional)
- crushed red pepper flakes, for garnish(optional)
Instructions
- 1
Prepare stir-fry noodles according to package directions
- 2
Slice chicken, onion and bell pepper then shred carrot
- 3
Chop baby bok choy and measure out stir-fry sauce, cilantro and cashews
- 4
Heat wok or large skillet over medium-high heat
- 5
Add oil and chicken, stir frequently until white with no pink remaining
- 6
Add onion, bell pepper and carrot, stir-fry until vegetables just begin to soften
- 7
Add garlic, bok choy and snow peas, stir-fry for 1 minute
- 8
Pour in sauce, cilantro and cashews, toss to coat
- 9
Add prepared noodles and stir until hot and coated in sauce
- 10
Transfer to serving dish and garnish with sesame seeds and red pepper flakes
Tips
Have all ingredients prepped and within arm's reach before heating the pan, as stir-frying happens very quickly.
Use a wok or the largest skillet you have to ensure ingredients have room to move and don't steam.
Don't overcook the vegetables - they should retain some crunch for best texture and nutrition.
Good to Know
Refrigerate leftovers for up to 3 days in covered container. Best reheated in skillet over medium heat.
Prep all vegetables and slice chicken up to 1 day ahead. Store separately in refrigerator.
Serve immediately while hot for best texture. Provide chopsticks or forks.
Common Mistakes
Don't overcrowd the pan or vegetables will steam instead of stir-fry
Avoid cooking chicken over too low heat to prevent it from becoming tough
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and drain them first. Add frozen vegetables later in cooking to prevent excess moisture from making the dish soggy.
What if I don't have a wok?
A large skillet works fine. Use the largest one you have to give ingredients room to move and cook evenly without steaming.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed.