Chicken Stir Fry Rice Noodles (Print Version)
Tender chicken with veggies and noodles tossed in a flavorful sauce for a quick, satisfying dinner.
# Ingredients:
→ Main Ingredients
01 -
340 g rice noodles
02 -
45 ml vegetable oil, divided
03 -
450 g skinless, boneless chicken breasts, sliced into bite-sized strips
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Vegetables
06 -
1 red bell pepper, thinly sliced (or 1/2 red and 1/2 green bell pepper)
07 -
100 g broccoli, chopped
08 -
115 g shiitake or portobello mushrooms, sliced
→ Aromatics and Seasonings
09 -
15 ml fresh ginger, peeled and grated
10 -
120 ml chicken broth
11 -
30 ml soy sauce (not low-sodium)
12 -
30 ml ketchup
13 -
5 ml corn starch
14 -
Sesame oil, for drizzling
# Instructions:
01 -
Bring a medium saucepan of salted water to a boil. Add rice noodles and cook on medium heat for 2–4 minutes, or until barely tender. Drain immediately and toss with 1 tablespoon of vegetable oil to prevent sticking.
02 -
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Lightly season chicken strips with salt and black pepper. Add chicken to the pan and stir-fry for about 3 minutes or until just cooked through. Transfer to a clean plate and set aside.
03 -
In the same pan, add bell pepper, broccoli, and mushrooms. Sauté for 1 minute, then add grated ginger and stir-fry for an additional 2 minutes, allowing vegetables to become vibrant while retaining some crunch.
04 -
In a small mixing bowl, whisk together chicken broth, soy sauce, ketchup, and corn starch until smooth.
05 -
Return cooked chicken and noodles to the wok. Pour in the prepared sauce. Stir-fry everything together over high heat for 3 minutes or until the chicken is hot, vegetables are glazed, and noodles are coated with sauce.
06 -
Remove from heat. Drizzle sesame oil over the stir fry and adjust seasoning with additional salt and black pepper to taste before serving.
# Notes:
01 -
For best results, slice chicken and vegetables evenly to ensure uniform cooking and maintain stir fry texture.