Bring a pot of water to a boil and cook noodles according to package directions. Drain.
Cut chicken thighs into 1 inch cubes. Season with salt and pepper.
Heat olive oil in a large skillet. Add the chicken and cook for a few minutes, flipping to ensure even cooking. Add the carrots, red peppers and radishes and saute together until the veggies soften and the chicken is completely cooked through.
Meanwhile, over high heat in a saucepan add all of the sauce ingredients except for the cornstarch and water. Bring everything to a boil and then reduce heat to medium heat.
In a small bowl, mix the cornstarch and water to create a slurry. Add it to the saucepan and whisk to combine. Once the sauce thickens, remove from heat.
When the noodles, chicken and veggies are cooked, combine them all in the large skillet and pour sauce over top. Toss to coat evenly. Sprinkle with sesame seeds, cilantro and green onions before serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword citrus, noodles, stir fry
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