Chicken · Asian · 30 min
Spicy Chicken Stir-Fry with Noodles, Mushrooms, Bell Pepper & Broccoli
- 30 min
- 2–6 servings
- 608 kcal / serving
A spicy chicken stir-fry with noodles, mushrooms, peppers, and broccoli, finished with a glossy, savory sauce and a slight crunch from the vegetables. It comes together in about 30 minutes, making it a reliable weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 crownbroccoli
- ¾ lbchicken thighs, boneless skinless
- ½ lbcremini mushrooms
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½red bell pepper
- red bell peppers
From the pantry: black pepper, chili-garlic sauce, cornstarch, fish sauce, flat rice (pad thai) noodles, salt, soy sauce, toasted sesame oil
Cookware
aluminum foil · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 crownbroccoli
- ½ lbcremini mushrooms
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½red bell pepper
- red bell peppers
Meat & seafood
- ¾ lbchicken thighs, boneless skinless
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli | 1 crown | 2 crowns | 3 crowns |
| chicken thighs, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| cremini mushrooms | ½ lb | 1 lb | 1 ½ lb |
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| red bell pepper | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Soak the flat rice noodles in hot water until just tender, per package directions, then drain and rinse.
- Pat the chicken dry, slice it thin, and toss with cornstarch, salt, and pepper.
- Heat a skillet with oil; add the chicken and cook until no longer pink, about 4–5 minutes, then transfer to a plate and loosely cover.
- Prep the mushrooms, bell peppers, broccoli, ginger, garlic, and green onions so vegetables are ready to go.
- Return the skillet to medium heat and cook the vegetables with a light sprinkle of salt and pepper until fork-tender, about 5–6 minutes.
- In the reserved bowl, whisk together soy sauce, water, fish sauce, chili-garlic sauce, and cornstarch to form the stir-fry sauce.
- When the vegetables are tender, pour the sauce into the skillet and simmer until it thickens, 2–3 minutes.
- Cut the green onions into thin pieces.
- Add the drained noodles, cooked chicken, and green onions to the skillet; toss to combine and heat through, 1–2 minutes.
- Remove from heat and divide the stir-fry onto plates or bowls for serving.
Two tips
- Prep ahead by soaking noodles and chopping vegetables up to a day in advance; refrigerate in separate containers.
- If needed, swap in extra bell pepper or mushrooms for the broccoli while keeping the rest of the ingredients the same.
Nutrition per serving
- Calories
- 608 kcal
- Protein
- 46 g
- Carbs
- 77 g
- Fat
- 13 g
- Fiber
- 6 g
- Sodium
- 334 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.