If you’re looking for a fast, delicious, and satisfying weeknight dinner, this Chicken Stir Fry with Rice Noodles is the answer. This dish is packed with tender chicken, colorful vegetables, and a flavorful sauce that ties everything together beautifully. With just 30 minutes of prep and cook time, it’s a go-to meal for busy days when you need something hearty yet healthy. The rice noodles absorb the sauce perfectly, making every bite delicious!
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
- 1/2 cup chicken broth
- 2 Tbsp soy sauce (regular, not low-sodium)
- 2 Tbsp ketchup
- 1 tsp cornstarch
- A few drizzles of sesame oil
Instructions:
- Prepare the Rice Noodles: Prepare the rice noodles by following the instructions on the package. Once cooked, drain them and set aside.
- Cook the Chicken: In a large skillet or wok, heat 2 tablespoons of cooking oil over medium-high heat. Season the chicken strips with salt and black pepper. Add the chicken to the skillet and stir-fry for 5 to 6 minutes until they are golden brown and fully cooked.
- Stir-Fry the Vegetables: In the same skillet, pour in the remaining tablespoon of oil. Add the sliced red bell pepper, chopped broccoli, and mushrooms. Stir-fry for approximately 3 to 4 minutes until the vegetables become tender yet remain crisp.
- Add the Ginger: Add the freshly grated ginger to the vegetables and stir-fry for an additional minute to release the fragrance.
- Prepare the Sauce: In a small bowl, mix the chicken broth, soy sauce, ketchup, and cornstarch until smooth.
- Combine Everything: Return the cooked chicken to the pan, and add the cooked rice noodles. Toss everything together, ensuring the sauce coats the chicken, noodles, and vegetables evenly. Let it cook for 2 more minutes, allowing the flavors to meld together.
- Finish with Sesame Oil: Drizzle a bit of sesame oil over the stir fry for added flavor.
- Serve: Divide the stir fry among plates or bowls and serve immediately. Enjoy with your favorite garnishes like chopped scallions or sesame seeds!
Conclusion:
This Quick Chicken Stir Fry with Rice Noodles is the perfect meal for when you’re short on time but don’t want to sacrifice on flavor or nutrition. The tender chicken, vibrant vegetables, and savory sauce come together in just 30 minutes, making it an ideal dish for busy weeknights. Serve it on its own, and you’ll have a balanced and satisfying meal that everyone will love.
Quick Chicken Stir Fry with Rice Noodles
A 30-minute chicken stir fry with rice noodles,fresh vegetables, and a flavorful soy-based sauce. Easy to make, perfect forweeknight dinners.
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
- 1/2 cup chicken broth
- 2 Tbsp soy sauce regular, not low-sodium
- 2 Tbsp ketchup
- 1 tsp cornstarch
- A few drizzles of sesame oil
Instructions
- Prepare the Rice Noodles: Prepare the rice noodles by following the instructions on the package. Once cooked, drain them and set aside.
- Cook the Chicken: In a large skillet or wok, heat 2 tablespoons of cooking oil over medium-high heat. Season the chicken strips with salt and black pepper. Add the chicken to the skillet and stir-fry for 5 to 6 minutes until they are golden brown and fully cooked.
- Stir-Fry the Vegetables: In the same skillet, pour in the remaining tablespoon of oil. Add the sliced red bell pepper, chopped broccoli, and mushrooms. Stir-fry for approximately 3 to 4 minutes until the vegetables become tender yet remain crisp.
- Add the Ginger: Add the freshly grated ginger to the vegetables and stir-fry for an additional minute to release the fragrance.
- Prepare the Sauce: In a small bowl, mix the chicken broth, soy sauce, ketchup, and cornstarch until smooth.
- Combine Everything: Return the cooked chicken to the pan, and add the cooked rice noodles. Toss everything together, ensuring the sauce coats the chicken, noodles, and vegetables evenly. Let it cook for 2 more minutes, allowing the flavors to meld together.
- Finish with Sesame Oil: Drizzle a bit of sesame oil over the stir fry for added flavor.
- Serve: Divide the stir fry among plates or bowls and serve immediately. Enjoy with your favorite garnishes like chopped scallions or sesame seeds!