This easy, 5-ingredient chicken stir fry is so simple and delicious too! Made with chicken, frozen stir-fry vegetables and noodles in a sweet chili stir-fry sauce. Take-out taste, homemade, in under 15 minutes! An quick and easy weeknight dinner idea.
Heat oil in a large skillet, dutch oven or wok over high heat. (Oil is ready when a drop of water sizzles) *See below for notes to eliminate the need for oil
Carefully add vegetables and cook, stirring frequently for about 5-7 minutes or until vegetables are brightly colored and most of the water has evaporated. If you'd like some extra flavor, cook until you lightly brown the outsides of the vegetable skins.
Stir in cooked chicken and heat for 1-2 minutes, stirring, if needed.
Add sauces, then cooked noodles. Toss to coat noodles and vegetables in sauce. Keep stirring in the heated pan as long as needed to bring all cooked ingredients to desired serving temperature.
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Notes
To lighten up this dish, you can fry everything without the oil. However, you'll need to use a nonstick pan and reduce the heat to medium. Be sure to stir frequently to prevent sticking or burning. You will loose a little bit of the crisp that oil would give you but if you are looking to cut calories, this might be worth it.Frozen vegetables will pop quite a bit in hot oil, so carefully add them to the pan and cook them until they are bright in color. It's important to continually stir so they cook evenly.To save time, start with pre-cooked noodles or rice. Or set up the noodles or rice to cooked while you stir frying.