Quick Chicken And Noodles Stir Fry

  • Yield: 4 servings


6-- boneless, skinless chicken thighs (about 1-1/2 pounds)
1quart water
1teaspoon salt
2packages (3 ounces each) chicken flavored oriental soup
1/4cup canola oil
2cloves cloves garlic minced
1medium onion, sliced thin
2/3cup thinly-sliced carrots
1cup diagonally-cut celery
2cups thinly sliced cabbage
1/4cup chicken broth warmed


  1. Cut chicken into 1/2-inch strips.  In saucepan, place water and salt and bring to a boil over high heat.  Add noodles (without flavor packets), stir to separate and cook about 2 minutes.  Drain noodles and set aside.  In large deep frypan or wok, place oil and heat to medium temperature.  Add garlic and onion; stir-fry until onion is clear, about 4 minutes.  Increases heat to high and add chicken, continuing to stir-fry until chicken is done, about 6 minutes.  Push all ingredients to side or pan or wok and add in center of pan carrots, celery and both flavor packets.  Stir and cook about 2 minutes.  Add cabbage and mix all ingredients together; stir-fry about 2 minutes more.  Add cooked noodles and chicken broth, mixing well until heated through, about 2 more minutes.  Serve immediately with wide, crisp oriental noodles as garnish.