Make this healthy chicken stir-fry for a speedy supper, then check out our healthy chicken curry, healthy sweet and sour chicken, healthy chicken burgers and more healthy chicken breast recipes.

Looking for more nutritious stir-fry ideas? Try our healthy turkey stir-fry, healthy prawn stir-fry and tofu stir-fry.


  • 800ml chicken stock
  • 400g skinless chicken breasts
  • 200g dried soba noodles
  • 2 tbsp rapeseed oil
  • thumb-sized piece ginger, grated
  • 2 cloves garlic, crushed
  • ½ red chilli, deseeded and finely diced
  • 1 red onion, thinly sliced
  • 1 carrot, peeled and finely shredded
  • 150g green beans, trimmed
  • 150g chestnut mushrooms, sliced
  • 1½ tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • ½ a small bunch coriander, roughly chopped


  • STEP 1

    Bring the stock to a simmer in a wide, deep pan over a medium-low heat. Add the chicken, making sure it’s fully submerged. Cook for 20 minutes or until cooked through. Remove the chicken, leaving the stock in the pan. Shred the chicken and set aside.

  • STEP 2

    Add the noodles to the pan of stock and simmer for 3-4 minutes or until just cooked. Drain, reserving about 100ml of the stock. Set the noodles aside.

  • STEP 3

    Heat the oil in a wok or large frying pan. Stir-fry the ginger, garlic and chilli for 30 seconds. Add the onion, carrot, beans and mushrooms, and stir-fry for 4-5 minutes. Add the shredded chicken, noodles, soy, sesame oil and 50ml of the reserved stock, tossing together in the pan. Add a splash more stock if the noodles seem dry. Divide between serving bowls and serve with the coriander scattered over.

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