This Ginger Chicken with Mushrooms and Noodles is a delicious, quick, and healthy stir-fry recipe that’s perfect for weeknight dinners. Packed with tender chicken, earthy mushrooms, crisp carrots, and aromatic ginger, this dish brings a flavorful Asian-inspired meal to your table in no time. Serve it as is or customize it with your favorite vegetables for a satisfying, wholesome meal.
Ingredients
- For the Chicken and Marinade:
- 200g/7oz boneless, skinless chicken thigh, sliced into strips
- 1 tablespoon fresh grated ginger root
- 2 cloves garlic, crushed
- 1 tablespoon cornstarch (cornflour)
- For the Stir-Fry:
- 100g (3.5oz) dried noodles (use gluten-free if needed)
- 1 onion, halved and sliced
- 150g (5.5oz) mushrooms, sliced
- 1 carrot, julienned
- 2 spring onions, finely sliced
- For the Sauce:
- 1 tablespoon maple syrup
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- ½ cup (120ml) water
- Black pepper to taste
- Other Ingredients:
- Low-calorie spray oil
Instructions
- Prepare the Chicken: In a bowl, combine the chicken strips, grated ginger, crushed garlic, and cornstarch. Mix well and let marinate for 10–15 minutes while you prepare the other ingredients.
- Prepare the Noodles: Boil a large pot of water and cook the noodles as directed on the package. Once done, drain them and rinse under cold water to cool, then set aside.
- Sauté the Chicken: Heat a wok or large skillet over medium-high heat and spray with low-calorie oil. Add the marinated chicken and stir-fry until cooked through, about 4–5 minutes.
- Cook the Vegetables: Add a little more spray oil to the wok. Toss in the onion and cook for 2 minutes until softened. Add the mushrooms and carrots, stir-frying for another 3–4 minutes until the vegetables are tender but still crisp.
- Make the Sauce: In a small bowl, whisk together the maple syrup, dark soy sauce, light soy sauce, water, and a pinch of black pepper.
- Finish and Serve: Add the chicken back to the pan, tossing it in the sauce to coat evenly. Stir in the noodles and mix everything together. Cook for another 2-3 minutes to heat through. Top with finely sliced spring onions and serve right away.
Conclusion:
This Ginger Chicken with Mushrooms and Noodles is a perfect balance of savory and sweet, with the zing of fresh ginger bringing everything together. Whether you’re cooking for yourself or serving a family, this quick and flavorful stir-fry is sure to please. Pair it with a side of steamed greens or enjoy it on its own as a satisfying one-bowl meal.
Ginger Chicken with Mushrooms and Noodles: A Savory Stir-Fry Delight
A savory and aromatic stir-fry combining tenderchicken, earthy mushrooms, noodles, and a flavorful ginger-soy sauce for aquick and easy meal.
Ingredients
For the Chicken and Marinade:
- 200 g/7oz boneless skinless chicken thigh, sliced into strips
- 1 tablespoon fresh grated ginger root
- 2 cloves garlic crushed
- 1 tablespoon cornstarch cornflour
For the Stir-Fry:
- 100 g 3.5oz dried noodles (use gluten-free if needed)
- 1 onion halved and sliced
- 150 g 5.5oz mushrooms, sliced
- 1 carrot julienned
- 2 spring onions finely sliced
For the Sauce:
- 1 tablespoon maple syrup
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- ½ cup 120ml water
- Black pepper to taste
Other Ingredients:
- Low-calorie spray oil
Instructions
- Prepare the Chicken: In a bowl, combine the chicken strips, grated ginger, crushed garlic, and cornstarch. Mix well and let marinate for 10–15 minutes while you prepare the other ingredients.
- Prepare the Noodles: Boil a large pot of water and cook the noodles as directed on the package. Once done, drain them and rinse under cold water to cool, then set aside.
- Sauté the Chicken: Heat a wok or large skillet over medium-high heat and spray with low-calorie oil. Add the marinated chicken and stir-fry until cooked through, about 4–5 minutes.
- Cook the Vegetables: Add a little more spray oil to the wok. Toss in the onion and cook for 2 minutes until softened. Add the mushrooms and carrots, stir-frying for another 3–4 minutes until the vegetables are tender but still crisp.
- Make the Sauce: In a small bowl, whisk together the maple syrup, dark soy sauce, light soy sauce, water, and a pinch of black pepper.
- Finish and Serve: Add the chicken back to the pan, tossing it in the sauce to coat evenly. Stir in the noodles and mix everything together. Cook for another 2-3 minutes to heat through. Top with finely sliced spring onions and serve right away.