Chicken Stir Fry with Rice Noodles
This Chicken Stir Fry with Rice Noodles is a quick and delicious meal that combines tender chicken, colorful vegetables, and flavorful rice noodles, all tossed together in a savory sauce. Perfect for a weeknight dinner, this dish is both satisfying and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 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, sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portobello mushroom, sliced
- 1 Tbsp fresh ginger, peeled and grated
- 1/2 cup chicken broth
- 2 Tbsp soy sauce
- 2 Tbsp ketchup
- 1 tsp cornstarch
- Few drizzles of sesame oil
Instructions
- Bring a medium-sized pan of salted water to a boil. Add noodles and cook on medium heat for about 2 to 4 minutes, or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
- In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside.
- Add bell peppers, broccoli, and mushrooms and sauté for 1 minute, then add ginger to the skillet and stir-fry for another 2 minutes.
- In a mixing bowl, combine chicken broth, soy sauce, ketchup, and cornstarch.
- Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
- Right before serving, drizzle sesame oil and season to taste with salt and pepper as desired. Serve hot.
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg