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Asian Noodle Chicken Stir-Fry

Asian Noodle Chicken Stir-Fry

This quick-to-prepare stir-fry uses Land O Lakes® Light Butter with Canola Oil which reduces the fat by 25%.

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10 min
Prep Time
25 min
Total Time


3 tablespoons Land O Lakes® Light Butter with Canola Oil

1 (16-ounce) package chicken breast tenderloin, halved

1 teaspoon finely chopped fresh garlic

1 1/2 cups water

2 (3-ounce) packages chicken-flavored ramen noodle soup mix

1 (16-ounce) package pre-cut fresh stir-fry vegetables  

1 medium red bell pepper, cut into strips

2 tablespoons reduced sodium soy sauce


 *Substitute 1 (16-ounce) package frozen stir-fry vegetable combination.

How to make

  1. STEP 1

    Melt Light Butter with Canola Oil in 12-inch nonstick skillet; stir in chicken and garlic. Cook over medium-high heat, stirring occasionally, 7-8 minutes or until chicken is lightly browned.

  2. STEP 2

    Add water and both seasoning packets from noodle soup; stir to combine. Break noodles into large pieces. Add noodles, vegetables, bell pepper and soy sauce. Cover; continue cooking, stirring occasionally, 5-6 minutes or until vegetables and noodles are tender. (Add more water, if needed, during cooking.)

Nutrition (1 serving)

450 Calories
23 Fat (g)
45 Cholesterol (mg)
1370 Sodium (mg)
41 Carbohydrates (g)
3 Dietary Fiber
19 Protein (g)
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