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Stir-Fried Chicken with Napa Cabbage & Glass Noodles

A quick and delicious dish combining vibrant flavors and satisfying textures, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces glass noodles
  • 1 pound boneless, skinless chicken breasts, sliced thin
  • 2 cups Napa cabbage, chopped
  • 1 each bell pepper, sliced (any color)
  • 3 each green onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup soy sauce (or tamari for a gluten-free option)
  • 2 tablespoons sesame oil for that nutty goodness
  • 1 tablespoon vegetable oil for frying
  • to taste salt and pepper
  • optional sesame seeds for garnish a sprinkle makes everything nicer

Method
 

Preparation
  1. Cook the glass noodles according to package instructions. Drain and rinse under cold water when done.
  2. In a large skillet or wok, heat vegetable oil over medium-high heat.
Cooking
  1. Add the chicken slices and cook for about 5-7 minutes, or until golden brown. Season with salt and pepper.
  2. Add minced garlic and ginger, and stir continuously for about a minute.
  3. Add Napa cabbage and bell pepper; stir-fry for another 3-4 minutes until tender but still crunchy.
  4. Toss in the cooked glass noodles along with soy sauce and sesame oil, and stir everything together.
  5. Add chopped green onions and cook for an additional minute. Serve and garnish with sesame seeds.

Notes

This recipe is great for cleaning out the fridge; feel free to add any leftover veggies. Store leftovers in an airtight container in the fridge for up to three days.