Chicken Rainbow Vegetable Stir-Fry
View original ↗
Simply Scratch · by Laurie McNamara

Chicken Rainbow Vegetable Stir-Fry

NUTRITION · PER SERVING25M COOK
CAL 33%·PRO 83%
CARBS 60G37% OF CAL
4G FIBER0G ADDED0G INTRINSIC40G OTHER16G TOTAL SUGAR
FAT 26G36% OF CAL
11G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful stir-fry loaded with a rainbow of vegetables, chicken, and ramen noodles in a slightly spicy, addictive sauce. Easy to make and ready in 25 minutes for a satisfying weeknight dinner.

mainchinesestir frybowlchickendairy free
View the full recipe on Simply Scratch →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1/2 onion
  • 1/2 large bell pepper (sliced into thin strips)
  • 1 large carrot (sliced thin on an angle)
  • 2 ribs celery (sliced thin on an angle)
  • 1 cup thinly sliced purple cabbage
  • 1 cup snow peas (ends trimmed)
  • 1¼ pound chicken breasts (thinly sliced)
  • 3/4 teaspoon sugar
  • 1 tablespoon low-sodium tamari
  • 1/2 teaspoon toasted sesame oil
  • 1½ tablespoons Gochujang (Korean chili pepper paste)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 6 tablespoon low-sodium tamari
  • 2 tablespoons honey
  • 1/4 cup water
  • 1 tablespoon toasted sesame oil
  • 9 ounces ramen noodles
  • 1 tablespoon cornstarch (plus 1 tablespoon water for cornstarch slurry)
  • 3 green onions (sliced thin on an angle)
PREP
15M
SODIUM
2492MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.