Microwave Chicken and Noodle Stir-Fry

Ingredients

- 2 boneless, skinless chicken breasts, sliced into thin strips
- 8 ounces wheat noodles
- 1 green bell pepper, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 medium onion, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1/4 cup fresh basil leaves, roughly chopped

Instructions

1. Prepare the Noodles
Place the wheat noodles in a microwave-safe bowl, cover with water, and microwave on high for PT8M (8 minutes), or until tender. Drain and set aside.

2. Prepare the Sauce
In a small bowl, mix together the soy sauce, brown sugar, and fish sauce until the sugar is dissolved. Set aside.

3. Cook the Chicken
In a large microwave-safe dish, arrange the chicken strips in a single layer. Cover with microwave-safe plastic wrap or a vented microwave-safe lid. Microwave on high for PT5M (5 minutes), or until the chicken is fully cooked, turning halfway through.

4. Sauté the Vegetables
Add the sliced green bell pepper, red bell pepper, and onion to the cooked chicken. Cover and microwave on high for PT4M (4 minutes), stirring halfway, until the vegetables are tender but still crisp.

5. Combine and Season
Add the drained noodles to the vegetable and chicken mixture. Pour the prepared sauce over the top and toss to evenly coat all ingredients.

6. Finish the Dish
Microwave uncovered on high for an additional PT2M (2 minutes) to heat through. Stir in the fresh basil leaves.

7. Serve
Divide the stir-fry evenly among four plates, ensuring an equal distribution of chicken, noodles, and vegetables. Serve immediately.

Total Time

PT19M
19 minutes

Type of Dish

Lunch

Keywords

Chicken stir-fry, Microwave noodles, Easy lunch recipe, Quick chicken dish, Asian-inspired, Noodle stir-fry, Bell pepper chicken, Microwave meal, Weeknight dinner, Fast cooking

Recipe Yield

Feeds 4 adults

Calories

Total: 900 calories

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