Chicken & Noodle Stir-Fry with Carrots & Broccoli
Make It Vegetarian

Chicken & Noodle Stir-Fry

with Carrots & Broccoli

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • Make it Vegetarian
    remove Chicken. Add 1 Bell Pepper & 2 Pasture-Raised Eggs View recipe
    • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    For this comforting stir-fry, we’re making a sweet and savory sauce to coat noodles, tender chicken, and crisp veggies—first cooked with our fragrant blend of sautéed aromatics for a boost of bright flavor.
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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Chicken & Noodle Stir-Fry with Carrots & Broccoli
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • 6 oz Wonton Or Ramen Noodles
    • 6 oz Carrots
    • ½ lb Broccoli
    • 3 Tbsps Soy Glaze
    • 3 Tbsps Sweet Chili Sauce
    • 2 Tbsps Rice Vinegar
    • 3 Tbsps Roasted Peanuts
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 2 Tbsps Black Bean Sauce
    • 1 Tbsp Sambal Oelek
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and thinly slice into rounds. Roughly chop the peanuts. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, 1/4 cup of water, and up to half the sambal oelek (you will have extra), depending on how spicy you'd like the dish to be.

    Cook the chicken & vegetables
    2 Cook the chicken & vegetables

    Pat the chicken dry with paper towels. In a large, high-sided pan, heat the sautéed aromatics on medium-high until hot. Add the prepared chicken, broccoli florets, and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.  

    Cook the noodles & serve your dish
    3 Cook the noodles & serve your dish

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Add the cooked noodles to the pan of cooked chicken and vegetables. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts. Enjoy!

    Tips from Home Chefs

    Get Plans

    Chicken & Noodle Stir-Fry

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and thinly slice into rounds. Roughly chop the peanuts. In a bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, 1/4 cup of water, and up to half the sambal oelek (you will have extra), depending on how spicy you'd like the dish to be.

    2 Cook the chicken & vegetables

    Pat the chicken dry with paper towels. In a large, high-sided pan, heat the sautéed aromatics on medium-high until hot. Add the prepared chicken, broccoli florets, and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.  

    Cook the chicken & vegetables
    Cook the noodles & serve your dish
    3 Cook the noodles & serve your dish

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Add the cooked noodles to the pan of cooked chicken and vegetables. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts. Enjoy!

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