Description
This Chicken Stir-Fry with Rice Noodles is a vibrant and tasty Asian-inspired dish that combines tender chicken breast with crisp vegetables and flavorful sauces. Perfect for a quick weeknight dinner, it features rice noodles tossed in a savory, slightly sweet sauce and stir-fried to perfection for a healthy and satisfying meal.
Ingredients
Scale
Proteins
- 1 lb boneless skinless chicken breast, thinly sliced
Vegetables
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 carrots, julienned
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Noodles & Sauces
- 8 oz rice noodles
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
Others
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Instructions
- Prepare the noodles: Cook the rice noodles according to the package directions, usually by soaking or boiling until tender. Drain well and set aside to prevent sticking.
- Make the sauce: In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, and the cornstarch slurry. Set the sauce mixture aside for later use.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and stir-fry for 4 to 5 minutes, stirring frequently until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
- Stir-fry the vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced red bell pepper, snap peas, julienned carrots, and sliced green onions. Stir-fry these vegetables for 3 to 4 minutes until they become crisp-tender.
- Add aromatics: Add the minced garlic and grated fresh ginger to the vegetables. Stir-fry for an additional 1 minute to release their aromas.
- Combine chicken and sauce: Return the cooked chicken to the pan. Pour in the prepared sauce mixture and toss everything together to coat the chicken and vegetables evenly with the sauce.
- Add noodles and finish stir-fry: Add the drained rice noodles to the pan. Stir-fry the entire mixture for 2 to 3 minutes, ensuring all ingredients are well combined, heated through, and coated with sauce.
- Serve: Serve the stir-fry hot, garnished with additional sliced green onions if desired for extra freshness and flavor.
Notes
- You can swap chicken with shrimp, tofu, or beef to vary the protein.
- Add chili flakes or sriracha if you prefer a spicy kick.
- Use tamari instead of soy sauce for a gluten-free version.
