Chicken Entrée

Garlic Chicken Stir-fry with Soy Sesame Noodles

My blog has been around since January 2011, but I have been cooking for much longer than that.  When I first got married, I would just take a picture of the meal and post it to an album on Facebook.  I was going through the album recently and realized that I have a lot of great recipes that I’ve made in the past to blog about.  This is one of them.

You have to bear with me, though, because I made this dish long before the start of my blogging days.  There is only one picture and it was taken with my original iPhone, so the quality isn’t that great.  But, the meal, now that was delicious!  (I have made it on several occasions actually – my Asian in-laws even loved it!).  It’s based off a Rachael Ray recipe.  It’s from her Just In Time cookbook.  Yummo for sure!

Start with all the prep…stir-fry cooks so fast, you need everything ready to go before you turn on your stove!

  • Slice 1 package of thin chicken breasts.
  • On a different cutting board (and with a different knife), chop 6 cloves of garlic.
  • Grate a 2 inch piece of ginger.
  • Shred up 1 head of napa cabbage.
  • Chop 1 bunch of scallions.
  • Slice up 2 red peppers.
Heat a large pot of water for the noodles.  Once boiling, add the pasta and cook according to the package’s directions.  I used bucatini.  Any long noodle will do though.
  • Once the pasta is in the pot, start your stir-fry.
  • Heat a few tablespoons of vegetable oil in a large wok or skillet over high heat.
  • When the oil is very hot (rippling), add the chicken.  (Watch out!  It will splatter!)
  • Stir-fry until golden, about 4 minutes.
  • Add the ginger, garlic, cabbage, scallions, and peppers.
  • Cook for another 3 minutes, stirring constantly.
  • Season with s&p (be generous!) and remove from the heat.
The pasta should be finished cooking by now.  Drain it.  Here’s how to pull it all together…
  • In the bottom of a large serving bowl, add about 1/2 cup tamari and 3 tablespoons of sesame seed oil.
  • Add the hot pasta and toss to coat.  (Feel free to add more tamari and/or sesame oil if needed.)
  • Sprinkle the pasta with about 2 tablespoons of toasted sesame seeds.
Serve the stir-fry on top of the pasta.  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *