These Pesto Chicken Stir Fry Noodles are served in a bowl with baby bok choy. This stir fry recipe is delicious and easy to make. The Asian Thai basil pesto brings a kick of flavor and a dose of healthy antioxidants! A chicken dinner that’s quick, delicious, and nutritious. Serve it warm in a stir fry or even as a cold pasta salad.
Asian pesto chicken stir fry noodles
This pesto chicken stir fry calls for gluten-free rice noodles, protein packed chicken breast, and bok choy, all smothered in this AMAZING, NUTRITIOUS, TASTY pesto! And ya, the bok choy increases the superfood powers of this bowl, but you already know I’m gonna sneak some extra nutrition into my recipes! It’s just what I do, ha!
Side note: Don’t have baby bok Choy? Feel free to use any type of asian cabbage. It’s all good!
Ingredients for Asian Pesto Noodles
This is an overview of the ingredients for this recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Fresh Thai basil leaves
- Cilantro
- Dry-roasted almonds
- Garlic cloves
- Tamari sauce (gluten-free soy sauce)
- Rice wine vinegar
- Sugar or honey
- Fresh grated ginger
- Crushed red pepper flakes
- Sesame oil
- Sweet chili sauce
- Rice noodles
- Skinless chicken breasts
- Baby bok choy
- Optional Toppings – chopped green onion or micro greens, chili pepper flakes and chopped nuts
How to Make Asian Pesto Noodles
Asian Basil Pesto
- Blend the basil, cilantro, almonds, garlic, and tamari sauce in a food processor.
- Add the rice wine vinegar, sugar, grated ginger and red pepper flakes and place food processor on low. Slowly add in the sesame oil while food processor is running.
- Incorporate the sweet chili sauce for more spice or thinner pesto.
- Taste and adjust the salt and pepper, if needed.
Chicken and Noodles
- Cook the noodles according to the package.
- Slice the chicken into 1 to 2 inch thick strips. Place the chicken, sesame oil, tamari, and garlic in a large deep frying pan or wok. Stir fry for a few minutes, turning once.
- Cook on medium to medium high heat until chicken strips are almost thoroughly cooked and no longer pink.
- Add in the rice noodles and Asian pesto and toss together in the skillet. Add boy choy and cook covered on medium-low until bok choy is cooked through.
- Serve pesto chicken noodles in individual bowls or together in one big bowl.
- Garnish with chili pepper flakes, onion, micro greens, or chopped nuts.
More of Our Favorite
Asian Inspired Recipes
Asian Pesto Chicken Stir Fry Noodles
- Total Time: 30 minutes
- Yield: 4 1x
Description
These pesto chicken stir fry noodles are dairy free and easy to make in one pan. The Asian Thai basil pesto brings a kick of flavor and a dose of healthy antioxidants!
Ingredients
- 1 ½ to 2 cups fresh Thai basil leaves
- ½ cup cilantro, stems removed
- 4 Tablespoons dry-roasted almonds
- 2 garlic cloves
- 1 Tablespoon tamari sauce (gluten free soy sauce)
- 1 Tablespoon rice wine vinegar (see notes for substitutes)
- 2 teaspoons sugar or honey
- ½ teaspoon fresh grated ginger
- 1 teaspoon crushed red pepper flakes
- 3 Tablespoons sesame oil
- Optional 1 to 2 teaspoons sweet chili sauce
- Kosher salt and black pepper, to taste
Chicken Noodle Stir Fry
- 1 (6-8oz) package rice noodles (PAD THAI RICE NOODLES work great)
- pinch kosher salt
- 10 to 12 ounces skinless chicken breast (~2 medium chicken breasts)
- 3 to 4 Tablespoons sesame oil + more for noodles
- 2 to 3 Tablespoons tamari or gluten free soy sauce
- ½ teaspoon minced garlic or garlic powder
- 2 to 3 baby bok choy, sliced in half lengthwise (see notes for substitutes)
- Optional Toppings – chopped green onion or micro greens, chili pepper flakes and chopped nuts
Instructions
- Place the basil, cilantro, almonds, garlic, and tamari sauce in a food processor. Blend until mixed.
- Next add the rice wine vinegar, sugar, grated ginger and red pepper flakes. Close the lid, except for the the top hole, and place food processor on low. Slowly add in the sesame oil while food processor is going. Stop and scrape sides, if needed. Pulse until smooth.
- Add the sweet chili sauce for more spice or thinner pesto. Blend again.
- Taste and adjust the salt and pepper, if needed. This recipe makes almost 2 to 3 cups of pesto. The noodles will only need ½ to ⅔ cups pesto. See notes for storage tips.
Chicken and Noodles
- Cook the noodles according to the package (boil with water and salt for 4- to 5 minutes) then drain and run under cold water. Place cooked rice noodles in a large bowl. Toss with a few teaspoons sesame oil. Set aside.
- Slice the chicken into 1 to 2 inch thick strips. Place the chicken and ½ Tablespoon sesame oil, tamari (gluten free soy sauce), and garlic in a large deep frying pan or wok. Stir fry for a few minutes, turning once.
- Keep on medium to medium high heat until chicken strips are almost thoroughly cooked and no longer pink. Feel free to add in more oil or tamari if needed.
- Next add in the rice noodles and about ½ cup or more Asian pesto. Toss all together in the skillet until mixture is combined. Add in the sliced boy choy and cook covered on medium-low for another 3 to 4 minutes or until bok choy is cooked through. Alternatively, steam the bok choy last in a small pot with 2 to 3 Tablespoons water or broth on medium heat. Cover and steam for 3 to 4 minutes until softened. If using cabbage or large bok choy, it will take a more minutes to steam or stir fry.
- Serve pesto chicken noodles in individual bowls or together in one big bowl.
- If desired, garnish with chili pepper flakes, onion, micro greens, and chopped nuts.
Notes
Substitutes – Apple cider vinegar can be used in place of rice wine vinegar although taste may vary. 2 cups of another cabbage (chopped) or large bok choy equivalent to 2 cups can be used in place of baby bok choy.
Storage Tips – Store leftover pesto in a sealed container in fridge for up to 5 days or freeze for up to 3 months.
Estimated Nutrition for Chicken and Noodles with ½ cup pesto (for 4 servings). To reduce sodium, use low sodium tamari sauce or coconut aminos.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: pasta
- Method: stove
- Cuisine: asian
Nutrition
- Calories: 420-430
- Sugar: 2
- Sodium: 700 -800
- Fat: 15
- Saturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 45-48
- Fiber: 4
- Protein: 23
- Cholesterol: 33
This looks absolutely delicious! Is there an alternative for the almonds in this recipe?
sure! can you do any nut or do you need nut free version?
Loving pesto these days and baby bok choy… superb!
Looks delicious
Cabbage and pesto? YUM! Never would have thought to combine those. You always have the best ideas.
You are the queen of healthy bowls, my friend!
haha, I try!
Bro. I would have NEVER thought of Asian pesto!!! My brain just exploded a little.
I bet this would be so good with some spiralized carrot noodles too. Asian food always makes me want carrots. I don’t know why.
Bro! make that and then put an egg on it. GENIUS move. just sayin
You had me at pesto! YUMMMMMMMM.
Oh my gosh! This looks fabulous! Going to make modifications to make this Whole30 friendly. I can’t wait to enjoy this pesto over zoodles.
totally! I did that too with zoodles.
SO pumped to try this!
De-crazy-licious!!! You are the pesto queen 🙂
Glad you had a fun weekend in Napa – definitely gotta indulge in the wine while there! This looks like the perfect bowl. I can totally see myself eating it cold. 🙂
Looks good.
Must be tried. Flavors are very nice. Thanks for the recipe!
Looks so bright and flavor-packed! Must-try!
Mmm! I want this for lunch today! Such great ingredients.
The flavors in here are SO incredible!