Sweet and sour chicken with noodles and vegetables (2024)

Crispy vegetables with tender and aromatic chicken in sweet and sour sauce. This popular in Chinese restaurants dish can be very easy and quickly prepared at home. My version is a little lightened up in comparison to the takeaway. The restaurant version is most often too sweet and fatty for me. In my recipe, I combined chicken breast with noodles, mushrooms and a lot of vegetables. It’s super tasty but also quite healthy, as it‘s packed with veggies! You can use whatever vegetables you have in your fridge, but my favorite combination is mushrooms, carrots, bell paprika, and green beans. The sauce is sweet and sour, obviously, but not overly sweet, it‘s well-balanced. Don‘t be afraid of a large amount of garlic, it‘s chopped so it‘s not as sharp as the pressed one. The chicken is very flavorful, but not overly garlicky. This sweet and sour chicken stir fry is one of your favorite dinners!

Other versions of this dish:

• If you‘d rather have a sweet-sour chicken with rice, check out this recipe: sweet sour chicken with pineapple and bell paprika, served on rice.
• I also have for you a similar dish: chicken with noodles in Chinese sweet-sour plum sauce!
• these peanut chicken noodles or chicken chow mein are also amazing

How to make sweet and sour chicken stir fry step by step:

1. Ingredients needed to prepare the dish. This is my absolute favorite ingredients combination, but feel free to use any vegetables or protein that you have on hand. Instead of chicken, you can use firm tofu to make it vegetarian. You can also use shrimps or thinly sliced beef. As for the vegetables, don’t omit the mushrooms and just use any vegetables you have.

2. Prepare the ingredients (this is the most time-consuming part of the recipe, but then it goes very quickly):

• Chicken: cut 1 double chicken breast into 2 cm /c1-inch cubes, mix with 1 tablespoon of oil, finely chopped 1.5 inch / 4 cm piece of ginger, 5 finely chopped cloves of garlic, and 1/2 ts of chilli flakes, season to taste with salt.You can cook right away or leave to marinatefor 2 hours or overnight.
• Vegetables: cut 7 oz/200g cremini mushrooms into 5 mm / ¼ inch slices, 1 red bell pepper into 5 mm / ¼ inch stripes, 3 medium carrots (5.3 oz/150g) into very thin matchsticks.

3. Ingredients for sweet and sour sauce: 6 Tbsp of light soy sauce, 3 Tbsp of rice vinegar, 2 Tbsp of light brown sugar, 2 ts of potato or corn starch, and 2 ts of tomato paste or ketchup.

4. Whisk all thesauceingredients in a bowl. Set aside.

5. Cook the egg noodles (4.4 oz / 125g) and (3.5 oz / 100g) green beans:place in a medium pot, pour in boiling water, add a little salt, cook for 4 minutes, then strain.

6. Heat a tablespoon of oil in a large frying pan,cook the chickenover high heat for 2 minutes (no stirring), then on the other 1-2 minutes more, or until cooked through. Transfer to a plate. It‘s important not to overcook the chicken, otherwise, it will be tough, cook it only until it changes its color from pink to white.

7. Add another tablespoon of oil,carrotsandbell paprikato the same pan, cook for 4 minutes, until lightly tender and browned, but still a little crunchy (they should not be completely cooked).

8. Add themushroomsto the pan and cook for about 4 minutes, stirring. Vegetables and mushrooms should be browned but still a little crunchy.

9. Add the chicken back to the pan, add the cooked noodles, green beans, and the sauce.

10. Toss everything together, bring to a boil. Transfer to plates and serve.

Enjoy!

Storage:

This dish is not very good after reheating because the noodles absorb the sauce and become mushy and the whole dish is just a little dry. If you want to make it ahead, store the sauce separately and combine it only before serving.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!