Chicken Broccoli Noodle Stir Fry

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This Chicken Broccoli and Noodle Stir Fry made with coconut aminos is delicious. It is full of juicy chicken, tender broccoli, and flavorful noodles. It is one of my favorite lunches and it reheats really well!

Chicken broccoli stir fry in a cast iron skillet.

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.

March is slowly coming to an end and the Midwest is starting to awaken again for Spring. The birds are super loud – chirping all day, the grass is green and the trees are starting to flower. 

It’s still cold though. Lol.

Regardless of the weather, one of my favorite lunches to make is Chicken Broccoli and Noodle Stir Fry. I love how easy it is to make. I love the freshness of the broccoli and the sweetness that the coconut aminos give the noodles. 

What Are Coconut Aminos?

Coconut aminos are fermented coconut nectar, it is very sweet and it can be used in place of soy sauce in many dishes. I like to use a little bit of it in my Chinese-inspired dishes with a pinch of red crushed pepper flakes to balance the sweetness. 

If you are looking for the taste of soy sauce, try liquid aminos instead, it has a very similar taste to soy sauce just not as salty. 

Many people have an allergy to soy, so coconut aminos are a great alternative for them! I’ll link the one I use if you want to check it out!

How to make Chicken Broccoli Noodle Stir Fry

Stir fry ingredients on the counter

1. The longest step of this recipe is boiling the noodles. I use lo mein noodles from my local grocery store. I love the flavor and the texture of these noodles over regular pasta.  Boil the noodles until they are done, but not overcooked – they will cook a bit more in the stir fry!

2. In a large cast-iron skillet, saute your cubed chicken breast with onions, garlic, salt, pepper, and all-purpose seasoning. I love to use all-purpose seasoning in almost every dish I make. I love how much flavor it adds to everything!

3. Then add in the frozen broccoli, the coconut aminos, and a pinch of red crushed pepper flakes. You can use fresh broccoli if you have it, I usually have frozen broccoli on hand though!

4. Once the broccoli is fork-tender, add in the cooked noodles. Cook the noodles for a few minutes so that they are coated in the sauce. 

Serve and enjoy!

Chicken broccoli noodles stir fry in a bowl.

Looking for more recipes?

How to Make Homemade Ghee

Classic Chicken Salad

Best Ever Chicken Fried Rice

Homemade Fettuccine Alfredo

Skillet Beef Fajitas

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Close up on chicken noodle stir fry

Chicken Broccoli Noodle Stir Fry

This Chicken Broccoli and Noodle Stir Fry made with coconut aminos is delicious. It is full of juicy chicken, tender broccoli, and flavorful noodles. It is one of my favorite lunches and it reheats really well!
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Course: Noodle Stir Fry
Cuisine: American / Chinese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 615kcal

Ingredients

  • 4 oz lo mein noodles
  • 4 tbsp ghee/ vegetable oil
  • ½ yellow onion chopped
  • 1 chicken breast boneless, skinless, 8oz
  • 2 cloves garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon all-purpose seasoning
  • 1 pinch red crushed pepper flakes
  • Heaping cup of broccoli frozen*
  • 5 tablespoon coconut aminos

Instructions 

  • In a medium saucepot, boil the lo mein noodles until al dente. Don’t overcook the noodles, because they will continue to cook in the sauce later. 
  • In a large cast-iron skillet, saute the onions until translucent in a few tablespoons of ghee or vegetable oil. Then add in the cubed chicken breast and cook until browned, 5 – 10 minutes.
  • Next add in the chopped garlic, salt, black pepper, all-purpose seasoning, and red crushed pepper flakes. Cook the garlic for 30sec – 1 minute.
  • Next, add in the frozen broccoli and coconut aminos. Cook the broccoli until it is fork-tender, 5 minutes. 
  • Finally, add in the cooked noodles. Cook the noodles in the sauce for 2 – 3 minutes, then serve and enjoy!

Notes

If using fresh broccoli, you might need to add a splash of water to the sauce to help cook the broccoli.
Leftovers last for 3 -5 days in a storage container in the refrigerator.

Nutrition

Calories: 615kcal | Carbohydrates: 52g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 1444mg | Potassium: 475mg | Fiber: 2g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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