Description
This Chicken Stir Fry with Rice Noodles is a quick and flavorful 30-minute meal combining tender chicken breast, fresh vegetables, and delicate rice noodles tossed in a savory ginger-soy sauce. Perfect for a family dinner or a busy weeknight, this dish balances protein, veggies, and carbs with an easy stir-fry technique that packs plenty of taste.
Ingredients
Main Ingredients
- 12 oz rice noodles
- 3 Tbsp vegetable oil
- 1 lb skinless boneless chicken breasts, sliced into bite-sized strips
- Salt and black pepper to taste
- 1 red bell pepper (or 1/2 red and 1/2 green), sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portobello mushrooms, sliced
- 1 Tbsp fresh ginger, peeled and grated
Sauce Ingredients
- 1/2 cup chicken broth
- 2 Tbsp soy sauce (not low-sodium)
- 2 Tbsp ketchup
- 1 tsp corn starch
- Few drizzles of sesame oil
Instructions
- Cook Noodles: Bring a medium-sized pan of salted water to a boil. Add the rice noodles and cook on medium heat for 2 to 4 minutes, depending on thickness, until barely tender. Drain the noodles and stir in 1 tablespoon of vegetable oil to prevent sticking.
- Cook Chicken: Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Lightly season the chicken strips with salt and pepper. Add chicken to the hot skillet and stir-fry for about 3 minutes until just cooked through. Remove the cooked chicken and set aside.
- Sauté Vegetables: In the same skillet, add the bell peppers, broccoli, and mushrooms. Sauté for 1 minute, then add the grated ginger and continue stir-frying for another 2 minutes to combine the flavors.
- Prepare Sauce: In a mixing bowl, combine the chicken broth, soy sauce, ketchup, and corn starch. Stir well until the corn starch is fully dissolved.
- Combine and Stir-Fry: Return the chicken to the skillet along with the cooked noodles and pour in the sauce mixture. Stir-fry everything together for about 3 minutes, or until the chicken is hot and fully cooked through and the sauce has thickened slightly.
- Finish and Serve: Just before serving, drizzle the dish with a few touches of sesame oil. Adjust seasoning with additional salt and pepper if desired. Serve immediately and enjoy this savory, colorful stir-fry!
Notes
- Use rice noodles that cook quickly and do not overcook to avoid mushiness.
- Non-low sodium soy sauce is used here to maintain a balanced savory flavor, but you can adjust salt levels according to your preference.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- Make sure to stir-fry on high heat for best texture and flavor development.
- Semi-thick sauce comes from the cornstarch slurry, so mix well to avoid lumps.
