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Week of 12/9/24

Stir-Fried Chicken and Noodles
with spinach and tomatoes

Active: 35 Total: 35
Original GF Paleo Vegetarian
Stir-Fried Chicken and Noodles

This homey stir fry first appeared in the very early days of our meal plans (2014!). We decided it was too tasty to leave behind, and we think you'll agree. The fresh tomatoes in this dish cook down into a flavorful sauce that blends perfectly with spinach.

Proteins
Chicken, non-ground
Cuisines
Asian - Fusion
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43

Ingredients

Metric
Servings:
4
Stir-Fried Chicken and Noodles:
  • Chicken breasts, boneless and skinless - 1 lbs , sliced
  • Garlic - 3 cloves , minced
  • Lo mein noodles - 8 oz (sub linguine or spaghetti)
  • Green onions - 3 stalks , chopped, green and white parts separate
  • Tomatoes, Roma - 4 , chopped
  • Stock, any type - 1/2 cup
  • Soy sauce, low-sodium - 2 Tbsp
  • Fish sauce - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Cornstarch - 1 1/2 Tbsp + 2 Tbsp
  • Oil, cooking - 1 1/2 Tbsp + 1 1/2 Tbsp
  • Baby spinach - 8 oz
  • Lemon juice - 1 Tbsp
  • Sriracha - for serving

Prep

  1. Chicken - Slice and season with some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)

  2. Garlic - Prep as directed. (Can be done up to 5 days ahead)

  3. Cook noodles - Bring a saucepan of salted water to a boil. Add noodles and cook according to package instructions. If cooking ahead of time, toss noodles with a bit of oil to prevent sticking. (Can be done up to 5 days ahead)

  4. Green onions / Tomatoes - Prep as directed and store separately.

  5. Make sauce - Mix together stock, soy sauce, fish sauce, brown sugar, and first part of cornstarch.

  6. Chicken - Toss chicken with second portion of cornstarch.

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Make

  1. Heat a wok or deep saute pan over medium-high heat with first portion of cooking oil. Add chicken to heated oil and stir fry until the exterior is golden, 4 to 6 minutes. Transfer chicken to a bowl and set aside (don't worry if it isn't cooked through).

  2. Return wok to heat and add second portion of cooking oil. Add garlic and white parts of green onions to heated oil and stir fry until fragrant, 1 to 2 minutes. Fold in the tomatoes and continue to cook until tomatoes have broken down and started to release liquid, ~5 minutes.

  3. Return chicken to wok and push everything to the side, forming a well in the middle. Give the sauce a stir and pour it into the well. When it starts to bubble and thicken, fold in spinach and cooked noodles and toss everything together. Cook until everything is well-combined and chicken is cooked through, 2-3 minutes more.

  4. Remove from heat and stir in lemon juice. Taste and season with some salt and pepper, if needed.

  5. Divide stir fry among serving bowls and top with green parts of green onions and sriracha. Enjoy!

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