Chicken Stir Fry Rice Noodles

Chicken stir fry with rice noodles is my go—to when I need a fast and satisfying meal packed with flavor and color. This recipe balances protein—rich chicken, fresh veggies, and chewy noodles—all done in just thirty minutes. It is a fantastic choice for weeknight dinners when you crave takeout but want something fresher at home.

I first whipped this up out of pure desperation—hungry family, empty fridge except a few veggies and chicken. It quickly became a regular request, even from my picky eater.

Ingredients

• Rice noodles: Mild chewy base that soaks up sauce beautifully Look for noodles that are firm but not brittle and avoid broken pieces
• Vegetable oil: Creates a neutral base and helps get that classic stir fry sear Use a light flavored oil without strong aroma
• Chicken breasts: Lean protein that cooks quickly and stays juicy if not overcooked Pick breasts with even thickness and no discoloration
• Salt and black pepper: Essential for seasoning before and after cooking
• Red bell pepper or mix of red and green: Brings sweetness and color Choose peppers that feel firm and glossy
• Broccoli: Crunchy nutrition that adds green bite Cut florets evenly so they cook at the same rate
• Shiitake or portobello mushroom: Adds earthiness and extra texture Choose mushrooms that are fresh and not slimy
• Fresh ginger: The magic aromatic that ties everything together Look for plump smooth roots and peel before grating
• Chicken broth: Lifts flavor and makes a silky sauce Go for full bodied broths not overly salty
• Soy sauce: Lends a salty umami touch Regular not low sodium for fullest taste
• Ketchup: Slight sweetness and body in the sauce Opt for ketchup made with real tomatoes
• Corn starch: Ensures glossy light thick sauce Shake container before scooping for even texture
• Sesame oil: Drizzle at the end for fragrance and a little nutty richness Toasted sesame oil brings the most flavor

Instructions

Prepare the Noodles:

Fill a medium sized pan with salted water and bring it to a rolling boil Add the rice noodles and cook over medium heat for just two to four minutes Keep a close eye as you want them barely tender not mushy Drain the noodles promptly and toss them with one tablespoon vegetable oil so they do not stick together

Sear the Chicken:

Heat a large wok or skillet over high heat and add two tablespoons vegetable oil Pat the chicken breasts dry then season them lightly with salt and black pepper Place the chicken into the sizzling pan and constantly stir fry for about three minutes until just cooked through Remove the chicken and set aside while keeping the pan hot

Cook the Vegetables:

Slice your bell peppers broccoli and mushrooms While the pan is still hot toss the veg in Stir fry the vegetables for one minute until colors brighten Add grated ginger and continue stir frying for another two minutes letting those aromas fill your kitchen and soften everything just a bit

Mix the Sauce:

In a bowl combine chicken broth soy sauce ketchup and corn starch Whisk until smooth so no lumps remain

Combine Everything:

Return the cooked chicken and noodles to the hot pan Pour the sauce mixture over everything Stir fry with quick strokes for about three minutes so the noodles become hot and the sauce evenly coats each strand and veggie Make sure chicken is hot and fully cooked

Finish and Serve:

Pull the pan off the heat just before serving and drizzle a little sesame oil over the top Stir to coat Taste and adjust with extra salt or pepper if desired Grab a fork or chopsticks and enjoy right away

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My youngest is obsessed with the way the sweet peppers and savory chicken noodle soak up every last bit of sauce—sometimes she even asks for leftovers in her lunchbox.

Storage tips

Let everything cool before transferring to airtight containers Store in the fridge for up to three days For best texture reheat gently in a skillet with a splash of water to loosen the sauce Both noodles and vegetables can get too soft if microwaved too long so keep an eye on it

Ingredient substitutions

Chicken thighs work if you like darker juicier meat Try shrimp or tofu for a different protein Snap peas zucchini or carrots are fun swaps if you have them and oyster sauce can stand in for soy sauce for a slightly richer flavor

Serving suggestions

Serve on its own or load into lettuce cups for something crunchy Sometimes I toss fresh herbs like cilantro or basil over the top A squeeze of lime wakes up the flavors quickly If you want to make it a full meal add a side of quick pickled cucumber salad

Cultural and historical context

Stir fry is a staple in many Asian cuisines and is all about speed and high heat The fast sizzling method helps vegetables stay crispy and keeps chicken tender Using rice noodles as the base takes a nod from Thai and Vietnamese traditions where noodles play a starring role and sauces are built layer by layer for deep flavor

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This stir fry is crave—worthy, fast, and always colorful. Add it to your dinner rotation and you will have clean plates every time!

Frequently Asked Questions

→ What vegetables work best in this stir fry?

Bell peppers, broccoli, and mushrooms provide great flavor and texture, but you can add carrots, snap peas, or baby corn as well.

→ How can I prevent rice noodles from becoming mushy?

Cook the noodles just until barely tender and rinse with cold water to stop the cooking process before adding to the pan.

→ Can I use other proteins instead of chicken?

Yes, shrimp, tofu, or thinly sliced beef make excellent alternatives for a twist on the classic combination.

→ Is it possible to make this dish gluten-free?

Use gluten-free soy sauce or tamari and ensure the other sauce ingredients are gluten-free for a safe dish.

→ What can I serve alongside this meal?

Pair this stir fry with a side of cucumber salad or fresh spring rolls to complement the flavors and add freshness.