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Chicken Stir Fry Noodles

Chicken Stir Fry Noodles

Servings 4


  • 8 ounces spaghetti noodles
  • 1 pound skinless boneless chicken thighs cut into chunks
  • 1 tablespoon olive oil
  • 3 garlic cloves finely minced
  • 1 medium carrot julienned or shredded
  • 3 cups broccoli florets
  • fresh chopped green onions for garnish


  • 1/2 teaspoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 2 teaspoons sesame oil
  • 1/4 teaspoon crushed red pepper flakes optional
  • fresh cracked black pepper to taste


  • In a large pot with boiling salted water, cook the spaghetti according to package directions. Add the broccoli florets the last 2 minutes of cooking and let them cook with pasta until tender. Drain the noodles and broccoli, and set aside.
  • While the pasta is cooking, whisk together the ginger, brown sugar, soy sauce, hoisin sauce, sesame oil, red pepper, and black pepper in a small bowl.
  • Season chicken with salt and pepper. Add olive oil to a medium-sized skillet and cook chicken in an even layer over medium heat, turning from time to time for 2 or 3 minutes, until slightly golden. Stir in the garlic, and carrots, and cook for a minute more, until cooked through but not overdone.
  • Transfer the cooked spaghetti and broccoli to the skillet, and pour the sauce on top and toss until fully incorporated. Reheat for a couple of minutes and serve the chicken stir fry noodles, garnished with green onions.