Chicken Stir Fry with Rice Noodles (30 minutes meal) Recipe – Asian Special
Craving a quick and satisfying meal? This Chicken Stir Fry with Rice Noodles is your answer. In just 30 minutes, you can enjoy tender chicken, crisp vegetables, and chewy rice noodles tossed in a savory-sweet sauce. It’s a one-pan dish that’s both flavorful and easy to prepare, making it ideal for busy weeknights or meal prepping for the week ahead.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
Chicken Stir Fry with Rice Noodles (30 minute meal) Ingredients :
- 12 oz rice noodles
- 3 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breasts, cut into bite-sized strips
- Salt and black pepper, to taste
- 1 red bell pepper (or half red and half green), sliced
- 1 cup chopped broccoli
- 4 oz shiitake or portobello mushrooms, sliced
- 1 tablespoon fresh ginger, peeled and grated
- 1/2 cup chicken broth
- 2 tablespoons regular soy sauce (not low-sodium)
- 2 tablespoons ketchup
- 1 teaspoon cornstarch
- A few drizzles of sesame oil
How To Make Chicken Stir Fry with Rice Noodles
Bring a medium-sized saucepan of salted water to a boil. Add the noodles and cook over medium heat for 2 to 4 minutes (depending on noodle thickness), or until just tender. Drain and toss with 1 tablespoon of vegetable oil.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Season the chicken with salt and pepper, then add it to the hot skillet. Stir-fry for about 3 minutes until cooked through. Remove from the skillet and set aside.
Add bell peppers, broccoli, and mushrooms to the skillet. Sauté for 1 minute, then add grated ginger and stir-fry for another 2 minutes.
In a mixing bowl, combine chicken broth, soy sauce, ketchup, and cornstarch.
Return the chicken to the skillet along with the cooked noodles and the broth mixture. Stir-fry for about 3 minutes until the chicken is heated through and fully cooked.
Just before serving, drizzle with sesame oil and season to taste with salt and pepper. Serve immediately and enjoy!
Recipe Notes :
Noodle Selection: Opt for straight-cut rice noodles, commonly found in the Asian section of most grocery stores.
Low-Sodium Options: If using low-sodium soy sauce or broth, adjust seasoning with salt to taste, as the dish may otherwise lack flavor.
Vegetable Variations: Feel free to substitute or add vegetables like snap peas or carrots based on your preference.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
