Chicken Stir Fry with Rice Noodles (30 minute meal)
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
588 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Stir Fry with Rice Noodles (30 minute meal)
Description
This recipe starts by cooking rice noodles until just tender, then tossing them with oil to prevent sticking. Chicken breast strips are stir-fried quickly in vegetable oil with salt and pepper until cooked through. Colorful diced bell peppers, chopped broccoli, and sliced mushrooms are briefly sautéed with grated fresh ginger for brightness and texture.
A sauce mixture of chicken broth, soy sauce, ketchup, and cornstarch is prepared and added to the skillet with the chicken, noodles, and vegetables. Stir-frying everything together allows the sauce to thicken slightly and coat the ingredients. A finishing drizzle of sesame oil adds fragrance and subtle nuttiness. This dish combines tender, crisp, and chewy textures with savory, slightly sweet flavors enhanced by ginger and sesame.
This meal is convenient for a quick weeknight dinner that delivers protein, vegetables, and carbohydrates in balanced portions. Adjusting soy and broth saltiness is important for flavor balance. The recipe can be modified by using different vegetable mixes or noodles depending on availability.
Ingredients
- 12 oz rice noodles
- 3 Tbsp vegetable oil
- 1 lb chicken breast sliced into bite-sized strips, skinless, boneless
- salt to taste
- black pepper to taste
- 1 red bell pepper or 1/2 red and 1/2 green, sliced
- 1 cup broccoli chopped
- 4 oz shiitake mushroom sliced, or portobello mushroom
- 1 Tbsp ginger peeled and grated, fresh
- 1/2 cup chicken broth
- 2 Tbsp soy sauce NOT low-sodium*
- 2 Tbsp ketchup
- 1 tsp cornstarch
- sesame oil few drizzles
Instructions
- Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), 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 saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
- In a mixing bowl combine chicken stock, 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. Grab a fork and enjoy!
Notes
- Purchase straight-cut rice noodles from the Asian section of most grocery stores for best results.
- If using low-sodium soy sauce or broth, adjust salt accordingly to maintain flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbs | 80g | |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 877mg | 37% |
| Potassium | 741mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 60mg | 67% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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