Asian Noodles with Chicken and Vegetables

This dish was originally supposed to be two separate dishes. I had originally planned on making Chicken and Water Chestnut Yakitori from Sara Moulton and serving it with stir fried vegetables and noodles. I forgot to buy skewers and my water chestnuts were sliced and not whole so I had to make do with what I had.

I was well pleased with how well it turned out. The chicken was flavorful from the several hours in the marinade and the marinade I set aside made a yummy sauce when thickene with some cornstarch.

Asian Noodles with Chicken and Veggies


For the marinade:
  • 3/4 cup soy sauce
  • 3/4 pineapple or orange juice
  • 2 tablespoons brown sugar
  • 2 cloves of garlic, minced
  • 1 tablespoon chopped ginger
  • black pepper
For the chicken and veggies:
  • 1-2 tablespoons of oil
  • 3 boneless skinless chicken breasts
  • 1-2 bell peppers, sliced. I used half each of  a red, yellow and green pepper
  • 12-16 ounces of broccoli, cooked
  • 2-3 carrots, peeled and julienned or shredded
  • 1-2 cans sliced water chestnuts, drained and rinsed
  • 1/2 pound thin spaghetti noodles. I used whole wheat
  • 1/2 –1 tablespoon (1 1/2-3 teaspoons) Cornstarch


For the marinade:

In a small saucepan whisk together marinade ingredients. Bring to a boil over medium heat, lower temperature and simmer for 5 minutes. Remove from heat and let cool. Refrigerate until using. Can be made  a day or two ahead of time.

For the chicken and veggies

Cut chicken into bite sized pieces. Place in a resealable plastic bag or small lidded container and pour in half a cup of marinade. Reserve the rest of the marinade to use as sauce. Place marinated chicken and reserved marinade in the fridge for at least 30 minutes but all day is best.

Cook noodles according to package.

While noodles are cooking heat 1 tablespoon of oil in a large skillet over medium heat. Add carrots and cook to desired doneness. Remove and add peppers and cooks until crisp tender approximately 3 minutes. Remove from pan.

Heat remaining tablespoon of oil. Drain chicken, discarding marinade and add to oil. Cook until browned and cooked through about 5 minutes. Add reserved marinade from fridge, along with the peppers, carrots, broccoli, and water chestnuts. Cook until everything is heated through and sauce is bubbly about 3-5 minutes.

If desired thicken sauce by mixing cornstarch with an equal part water and add to bubbling sauce and cook and stir until thickened. Serve over hot cooked noodles.

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shared at tasty Tuesday this chick cooked and Eat at HomeIngredient Spotlight

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  1. I have a chicken stir-fry up today as well! Thats so funny! Yours looks great too…now I’m craving Chinese food…. hmmmm =P

    • I noticed that as soon as I got to your post in my reader this morning. I’ve had this post scheduled since the end of last month so it’s really strange that we both managed to post a stir fry the same day.

  2. Yummm! Asian Noodles with Chicken and Vegetables sounds amazing!

    Stop by and link up at What’s Cooking Wednesday!

  3. This recipe looks amazing! I’d love it if you came over to Cast Party Wednesday and shared your reicpe with us.
    I hope to see you there!


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