In need of a quick and delicious meal that’s packed with flavor and nutrition? Look no further than this Quick and Flavorful Chicken Stir Fry with Rice Noodles. This dish combines tender strips of chicken breast, vibrant vegetables, and soft rice noodles, all tossed in a savory sauce made with soy sauce, ginger, and a hint of ketchup for a touch of sweetness. Ready in just 30 minutes, this stir fry is perfect for busy weeknights when you want something healthy and satisfying without spending hours in the kitchen. Serve it up and watch it disappear!
Ingredients:
- For the Stir Fry:
- 12 oz rice noodles
- 3 tablespoons vegetable oil, divided
- 1 lb skinless, boneless chicken breasts, sliced into bite-sized strips
- Salt and black pepper, to taste
- 1 red bell pepper, or ½ red and ½ green, sliced
- 1 cup broccoli, chopped into small florets
- 4 oz shiitake or portobello mushrooms, sliced
- 1 tablespoon fresh ginger, peeled and grated
- For the Sauce:
- ½ cup chicken broth
- 2 tablespoons soy sauce (not low-sodium)
- 2 tablespoons ketchup
- 1 teaspoon cornstarch
- For Finishing:
- Few drizzles of sesame oil
Instructions:
- Cook the Rice Noodles:
- Cook the rice noodles according to the package instructions until al dente.
- Drain and set aside.
- If the noodles stick together, rinse them under cold water and toss with a small amount of oil to prevent clumping.
- Prepare the Chicken:
- Season the chicken strips with salt and black pepper.
- Warm 1 tablespoon of cooking oil in a spacious skillet or wok over medium-high heat.
- Add the chicken and cook for 4-5 minutes, or until the chicken is golden brown and cooked through.
- Cook the Vegetables:
- In the same skillet, add another tablespoon of vegetable oil.
- Add the sliced bell peppers, broccoli, and mushrooms.
- Sauté for about 3-4 minutes, or until the vegetables are tender-crisp.
- Add the grated ginger and cook for an additional minute, stirring frequently to avoid burning.
- Make the Sauce:
- In a small bowl, whisk together the chicken broth, soy sauce, ketchup, and cornstarch until smooth. Pour the sauce into the skillet with the vegetables and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
- Combine and Stir Fry:
- Return the cooked chicken to the skillet along with the drained rice noodles. Toss everything together until the chicken, vegetables, and noodles are evenly coated with the sauce. Drizzle with a little sesame oil and toss again.
- Serve:
- Serve the chicken stir fry with rice noodles hot, garnished with chopped green onions or sesame seeds if desired. Pair with a side of steamed dumplings or a light salad for a complete meal.
Conclusion:
This Quick and Flavorful Chicken Stir Fry with Rice Noodles is the perfect solution for a speedy yet satisfying dinner. With tender chicken, fresh vegetables, and a savory sauce, it’s a well-balanced meal that’s both nutritious and delicious. Ready in just 30 minutes, this dish will become a go-to recipe for busy nights when you want something homemade and full of flavor. Enjoy this tasty stir fry, and feel good knowing you’ve served a wholesome meal in no time!
Quick and Flavorful Chicken Stir Fry with Rice Noodles
A quick and easy stir fry made with tender chicken,fresh vegetables, and rice noodles tossed in a savory sauce. Ready in just 30minutes!
Ingredients
- For the Stir Fry:
- o 12 oz rice noodles
- o 3 tablespoons vegetable oil divided
- o 1 lb skinless boneless chicken breasts, sliced into bite-sized strips
- o Salt and black pepper to taste
- o 1 red bell pepper or ½ red and ½ green, sliced
- o 1 cup broccoli chopped into small florets
- o 4 oz shiitake or portobello mushrooms sliced
- o 1 tablespoon fresh ginger peeled and grated
- For the Sauce:
- o ½ cup chicken broth
- o 2 tablespoons soy sauce not low-sodium
- o 2 tablespoons ketchup
- o 1 teaspoon cornstarch
- For Finishing:
- o Few drizzles of sesame oil
Instructions
- Cook the Rice Noodles:
- o Cook the rice noodles according to the package instructions until al dente.
- o Drain and set aside.
- o If the noodles stick together, rinse them under cold water and toss with a small amount of oil to prevent clumping.
- Prepare the Chicken:
- o Season the chicken strips with salt and black pepper.
- o Warm 1 tablespoon of cooking oil in a spacious skillet or wok over medium-high heat.
- o Add the chicken and cook for 4-5 minutes, or until the chicken is golden brown and cooked through.
- Cook the Vegetables:
- o In the same skillet, add another tablespoon of vegetable oil.
- o Add the sliced bell peppers, broccoli, and mushrooms.
- o Sauté for about 3-4 minutes, or until the vegetables are tender-crisp.
- o Add the grated ginger and cook for an additional minute, stirring frequently to avoid burning.
- Make the Sauce:
- o In a small bowl, whisk together the chicken broth, soy sauce, ketchup, and cornstarch until smooth. Pour the sauce into the skillet with the vegetables and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
- Combine and Stir Fry:
- o Return the cooked chicken to the skillet along with the drained rice noodles. Toss everything together until the chicken, vegetables, and noodles are evenly coated with the sauce. Drizzle with a little sesame oil and toss again.
- Serve:
- o Serve the chicken stir fry with rice noodles hot, garnished with chopped green onions or sesame seeds if desired. Pair with a side of steamed dumplings or a light salad for a complete meal.