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
Large Frying Pan
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. 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