Description
A vibrant and flavorful sweet and sour chicken dish served with noodles and fresh vegetables. Tender chicken pieces are cooked with crisp green beans, mushrooms, bell pepper, and carrots, all tossed in a tangy and slightly sweet soy-based sauce. This quick and easy stovetop recipe brings together Asian-inspired flavors perfect for a satisfying weeknight meal.
Ingredients
Chicken Marinade
- 2 small chicken breasts, cut into 2 cm / 1-inch cubes
- 1 tablespoon cooking oil
- 1.5 inch (4 cm) piece of ginger, finely chopped
- 5 cloves garlic, finely chopped
- ½ teaspoon chili flakes (or to taste)
- salt, to taste
Noodles and Vegetables
- 4.4 oz (125g) dried egg noodles (Mie noodles or ramen noodles)
- 3.5 oz (100g) green beans (frozen or fresh)
- 7 oz (200g) cremini mushrooms, sliced 5 mm / ¼ inch thick
- 1 red bell pepper, cut into 5 mm / ¼ inch strips
- 3 medium carrots (150g / 5.3 oz), cut into very thin matchsticks
- 1 tablespoon cooking oil (additional for stir-frying vegetables)
Sauce
- 6 tablespoons light soy sauce
- 3 tablespoons rice vinegar
- 2 teaspoons tomato puree (or ketchup)
- 2 tablespoons light brown sugar
- 2 teaspoons potato or corn starch
Other
- 2 tablespoons frying oil (for cooking chicken and vegetables)
Instructions
- Prepare the chicken: Cut chicken breasts into 2 cm cubes and mix with 1 tablespoon of oil, finely chopped ginger, garlic, chili flakes, and salt to taste. You can cook immediately or marinate for 2 hours to overnight for enhanced flavor.
- Cook noodles and green beans: Place noodles and green beans in a medium pot with boiling salted water. Cook for 4 minutes, then drain and set aside.
- Prepare the vegetables: Slice mushrooms into thin slices, cut bell pepper into stripes, and julienne carrots into very thin matchsticks.
- Make the sauce: Whisk together light soy sauce, rice vinegar, tomato puree, brown sugar, and starch in a bowl until smooth and set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a large frying pan over high heat. Add chicken and cook without stirring for 2 minutes, then flip and cook for another 1-2 minutes until just cooked through and no longer pink. Transfer to a plate to rest.
- Cook the carrots and bell pepper: In the same pan, add another tablespoon of oil. Stir-fry carrots and bell pepper for about 4 minutes until tender but still slightly crunchy and lightly browned.
- Add mushrooms: Add mushrooms to the pan and cook for 4 minutes until browned and tender with a bit of crunch left.
- Combine everything: Return the cooked chicken to the pan along with noodles, green beans, and the prepared sauce. Toss well to coat and bring everything to a gentle boil to thicken the sauce slightly.
- Serve and enjoy: Divide onto plates and serve immediately for a delicious sweet and sour chicken with noodles and vegetables.
Notes
- Marinating the chicken longer enhances the flavor but is optional for quick cooking.
- Be careful not to overcook the chicken to keep it tender and juicy.
- Use fresh or frozen green beans interchangeably; adjust cooking time if frozen.
- You can adjust chili flakes according to your preferred spice level.
- If you want a thicker sauce, add a little more starch mixed with water before combining with the rest of the ingredients.
