Chicken Stir Fry With Rice Noodles

Easy Chicken Stir Fry with Rice Noodles (30 minutes)

This recipe is a delicious and quick weeknight meal that’s packed with flavor and protein.

Ingredients:

• 12 oz rice noodles (vermicelli or pad thai work well)
• 3 Tbsp vegetable oil
• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 1 red bell pepper, or 1/2 red and 1/2 green, thinly sliced
• 1 cup broccoli florets
• 4 oz mushrooms (shiitake, portobello, or white button work well), sliced
• 1 Tbsp grated fresh ginger
• 1/2 cup chicken broth
• 2 Tbsp soy sauce (not low-sodium)
• 2 Tbsp ketchup
• 1 tsp cornstarch
• Salt and black pepper to taste
• Sesame oil (optional)
• Scallions, chopped (for garnish, optional)

Cooking Guide:

1. Cook the noodles: Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions, usually 3-5 minutes. Drain the noodles and rinse with cold water to stop the cooking process. Toss with a little sesame oil (optional) to prevent sticking. Set aside.
2. Marinate the chicken: Season the chicken strips with salt and pepper. Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the chicken and cook for 3-4 minutes, or until just cooked through. Remove the chicken from the pan and set aside on a plate.
3. Stir-fry the vegetables: Add another tablespoon of oil to the pan. Add the bell pepper, broccoli, and mushrooms. Stir-fry for 1-2 minutes, or until the vegetables are slightly softened. Add the grated ginger and cook for another 30 seconds.
4. Make the sauce: In a small bowl, whisk together the chicken broth, soy sauce, ketchup, and cornstarch.
5. Assemble the stir-fry: Pour the sauce mixture into the pan with the vegetables. Bring to a simmer and cook for 1 minute, or until the sauce thickens slightly.
6. Combine and serve: Add the cooked chicken and rice noodles back to the pan. Toss everything together until well combined and heated through. Season with additional salt and pepper to taste.
7. Garnish and serve: Serve immediately garnished with chopped scallions and a drizzle of sesame oil (optional).

Tips:

• Chicken prep: Thinly sliced chicken cooks quickly and evenly in the stir-fry. You can also use boneless, skinless chicken thighs if you prefer. Just be sure to cut them into similarly sized pieces.
• Vegetables: Feel free to get creative with the vegetables! Other options include snap peas, carrots, baby corn, or shredded cabbage.
• Protein options: Swap the chicken for shrimp, tofu, or tempeh for a vegetarian option.
• Sauce variations: For a spicier stir-fry, add a pinch of red pepper flakes or sriracha to the sauce. You can also substitute oyster sauce for the ketchup in the sauce.
• Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.