These glass noodles with chicken and vegetables are glossy, savory, and full of color: tender seared chicken, crisp stir-fried vegetables, and silky funchoza tossed with soy and teriyaki sauces, then finished with sesame seeds and green onion. It comes together quickly and makes a satisfying weeknight dinner. For more chicken dinners, try Chicken Drumsticks in Creamy Tomato Sauce with Rice, 5-Minute Chicken Flatbread Wrap, and Stuffed Cannelloni with Chicken and Mozzarella.
Ingredients
- 200 g (7 oz) glass noodles (funchoza)
- 500 g (1.1 lb) chicken thigh fillets
- 1 carrot, julienned
- 1 small zucchini, julienned
- 1 bell pepper, julienned
- 2-3 garlic cloves, minced
- Soy sauce to taste
- Teriyaki sauce to taste
- 1-2 tbsp sesame seeds
- 1 small bunch green onion, chopped
Instructions
- For the marinade, toss the chicken with minced garlic and your favorite sauce. Rest 20-30 minutes.
- Julienne all vegetables. In a very hot wok, stir-fry them one at a time — carrot first, then bell pepper, then zucchini. Set aside.
- In the same wok, sear the marinated chicken with the garlic until the liquid evaporates and it turns lightly golden.
- Pour boiling water over the glass noodles for 5 minutes, drain, and snip with scissors for easier eating.
- Return the vegetables to the chicken, add the noodles, and toss. Season with soy and teriyaki sauces. Finish with sesame seeds and green onion.
Tips
- Stir-fry the vegetables separately so each stays crisp and bright instead of steaming.
- Do not over-soak the noodles; 5 minutes in boiling water keeps them silky, not mushy.
- For more stir-fry inspiration, browse the recipes on Serious Eats.
Nutrition (per serving): 482 kcal | Protein 25 g | Fat 18.5 g | Carbs 52 g
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