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chicken noodle stir fry on white plate with bag of rainbow slaw

15 Minute Chicken Noodle Stir Fry

This quick 15 minute chicken noodle stir fry is a weeknight meal that's delicious, easy, and packed with the fresh flavors of cruciferous vegetables, chicken, and pineapple. What's even better is that you can put it all together in less time that it'll take to grab take-out.
Course Main Course
Cuisine American, Asian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Rebecca


  • knife
  • cutting board
  • Measuring Spoons
  • Measuring Cups
  • Large Frying Pan
  • tongs


  • cooking spray
  • 2 chicken breasts cubed
  • salt & pepper
  • 3 oz thin Japanese udon noodles
  • 20 oz can pineapple chunks
  • 2 tablespoons distilled white vinegar
  • ½ cup soy sauce
  • 1 teaspoon garlic salt
  • lime for garnish (optional)
  • 1-2 bags Mann's Rainbow Salad Slaw


  • Spray large fry pan or wok liberally with cooking spray, set on medium-high heat. Place chicken chunks on pan, season with salt and pepper. Cook for 4 minutes, flip and cook another 3-4 minutes. 
  • While chicken is cooking, boil water in a medium saucepan. Once boiling, add noodles. Cook for 4-5 minutes, or until soft. Drain water, set noodles aside.
  • Pour pineapple chunks with juice into small mixing bowl, add soy sauce, vinegar, and garlic salt. Mix together while chicken and noodles are cooking. 
  • Once chicken is done, add noodles and pineapple to chicken. Stir.
  • Then add 1 or 2 bags of Mann's Rainbow Salad Slaw. Pour sauce over ingredients, stir. Cook until vegetables soften, about 3 minutes.
    15 Minute Chicken Noodle Stir Fry step 2
  • Serve hot, add lime for garnish


  • You can replace udon noodles with thin rice noodles.
  • You can also finely chop 2 garlic cloves instead of the garlic salt, but garlic salt is just so easy.
  • If you'd like to kick up the heat on this dish, top with Sriracha or add red chili flakes. or both! I love both