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

Chicken & Noodle Stir-Fry

with Carrots & Broccoli

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

    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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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Chicken & Noodle Stir-Fry with Carrots & Broccoli
    Title
    • 2 Pasture-Raised Eggs
    • 6 oz Wonton Or Ramen Noodles
    • 1 Bell Pepper
    • 3 Tbsps Soy Glaze
    • 6 oz Carrots
    • ½ lb Broccoli
    • 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
    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. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. 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 eggs
    2 Cook the eggs

    In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

    Cook the vegetables
    3 Cook the vegetables

    In the same pan, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the broccoli florets, sliced carrots, and sliced pepper 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. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the noodles & serve your dish
    4 Cook the noodles & serve your dish

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly. Add the cooked noodles to the pan of cooked vegetables. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the fried eggs. Garnish with the chopped peanuts. Enjoy!

    Tips from Home Chefs

    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. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. 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 eggs

    In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

    Cook the eggs
    Cook the vegetables
    3 Cook the vegetables

    In the same pan, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the broccoli florets, sliced carrots, and sliced pepper 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. Turn off the heat. Taste, then season with salt and pepper if desired.

    4 Cook the noodles & serve your dish

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly. Add the cooked noodles to the pan of cooked vegetables. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the fried eggs. Garnish with the chopped peanuts. Enjoy!

    Cook the noodles & serve your dish
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