This is a quick and easy stir fry recipe of Chicken Stir Fry with Rice Noodles (30-minute meal) that comes together in half-hour. It’s ideal for busy weeknights, plus it’s lighter and healthier than takeout! Takeout is frequently dripping with sweet, salty, and oily sauces but this 4-aspect sauce is mild and so flavorful.
12 oz of rice noodles
3 tablespoons vegetable oil
1 lb 2 medium skinless boneless chicken breasts, sliced into bite-size strips
Salt and black pepper to taste
1 red bell pepper or 1/2 red and 1/2 green, sliced
1 cup broccoli chopped
4 oz shiitake or portobello mushroom sliced
1 tablespoon peeled and shredded fresh ginger
1/2 cup chicken broth
2 tablespoons soy sauce NOT low-sodium*
2 tablespoons ketchup
1 teaspoon cornstarch
few drizzles of sesame oil
1 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 the thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
2 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.
3 Add bell peppers, broccoli, and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
4 In a mixing bowl combine chicken stock, soy sauce, ketchup, and cornstarch.
5 Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
6 Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!
Straight cut rice noodles can be purchased in the Asian section of most grocery stores.
*If using low sodium soy sauce or broth, be sure to season to taste with salt or the recipe will be lacking in flavor.