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Chicken Stir Fry with Rice Noodles (30 minute meal)

This Chicken Stir Fry with Rice Noodles (30-minute meal)
 a quick and smooth stir fry recipe that comes collectively in 30 minutes. It’s perfect for busy weeknights, plus it’s lighter and healthier than takeout! Takeout is frequently dripping with candy, salty and oily sauces however this 4-component sauce is light 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

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.

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!

Recipe Notes
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.

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