This Chicken Stir Fry with Rice Noodles is the ultimate easy dinner recipe that’s ready in just 30 minutes! Packed with juicy chicken, fresh vegetables like broccoli, mushrooms, and bell peppers, and tossed in a savory garlic-ginger sauce, it’s a wholesome, restaurant-quality meal you can make at home. With tender rice noodles absorbing the rich sauce, this dish is perfect for busy weeknights or when you’re craving a quick, healthy, and delicious stir-fry recipe.
This quick and easy Chicken Stir Fry with Rice Noodles is a delicious weeknight dinner packed with vibrant vegetables, tender chicken, and flavorful rice noodles, all tossed in a savory sauce. Ready in just 30 minutes, it’s a perfect recipe for busy nights when you want a healthy and satisfying meal that doesn’t skimp on flavor.
Ingredients
- 12 oz rice noodles
- 3 Tbsp vegetable oil, divided
- 1 lb skinless boneless chicken breasts, sliced into bite-sized strips
- Salt and black pepper, to taste
- 1 red bell pepper (or ½ red and ½ green), sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portobello mushrooms, sliced
- 1 Tbsp fresh ginger, peeled and grated
- ½ cup chicken broth
- 2 Tbsp soy sauce (not low-sodium)
- 2 Tbsp ketchup
- 1 tsp cornstarch
- Few drizzles of sesame oil
Instructions
- Cook the Noodles:
Bring a medium-sized pan of salted water to a boil. Add the rice noodles and cook on medium heat for 2–4 minutes, or until barely tender (refer to noodle package instructions). Drain the noodles and stir in 1 tablespoon of vegetable oil to prevent sticking. - Prepare the Chicken:
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Season the chicken lightly with salt and pepper. Add the chicken to the skillet and stir-fry for about 3 minutes, or until just cooked through. Remove the chicken from the skillet and set aside. - Cook the Vegetables:
In the same skillet, add the bell peppers, broccoli, and mushrooms. Saute for 1 minute, then add the grated ginger and stir-fry for another 2 minutes. - Make the Sauce:
In a small mixing bowl, combine the chicken broth, soy sauce, ketchup, and cornstarch. - Combine and Finish:
Return the chicken and noodles to the skillet, then pour in the sauce mixture. Stir-fry for 3 minutes, or until the chicken is heated through, and everything is evenly coated in the sauce. - Serve:
Drizzle with sesame oil and season to taste with additional salt and pepper, if desired. Serve immediately and enjoy!
Tips
- Cooking Noodles: Don’t overcook the rice noodles—they should be slightly undercooked as they’ll finish cooking in the stir fry.
- High Heat Cooking: Stir-frying works best on high heat. Make sure your skillet or wok is hot before adding ingredients.
- Even Slicing: Slice chicken and vegetables uniformly for even cooking.
Variations and Substitutions
- Protein: Swap chicken for shrimp, beef, tofu, or tempeh.
- Vegetables: Add carrots, snap peas, zucchini, or baby corn for extra variety.
- Gluten-Free: Ensure your soy sauce is gluten-free or substitute with tamari.
- Spicy Kick: Add chili flakes or sriracha for heat.
FAQs
Q: Can I make this dish vegetarian?
Yes! Substitute the chicken with tofu or tempeh, and use vegetable broth instead of chicken broth.
Q: Can I prepare this dish ahead of time?
It’s best served fresh, but you can prep the vegetables and sauce in advance for quicker assembly.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.
Serving Suggestions
- Serve with a fresh cucumber salad or steamed dumplings for a complete meal.
- Pair with an Asian-inspired soup like hot and sour soup or miso soup.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights.
- Flavorful: Combines savory, tangy, and aromatic flavors in every bite.
- Customizable: Easy to adapt with your favorite proteins and vegetables.
- Healthy: Packed with lean protein and nutrient-rich veggies.
This Chicken Stir Fry with Rice Noodles is a delicious, no-fuss meal your whole family will love!
Chicken Stir Fry with Rice Noodles (30-Minute Meal)
4
servings20
minutes10
minutesIngredients
12 oz rice noodles
3 Tbsp vegetable oil, divided
1 lb skinless boneless chicken breasts, sliced into bite-sized strips
Salt and black pepper, to taste
1 red bell pepper (or ½ red and ½ green), sliced
1 cup broccoli, chopped
4 oz shiitake or portobello mushrooms, sliced
1 Tbsp fresh ginger, peeled and grated
½ cup chicken broth
2 Tbsp soy sauce (not low-sodium)
2 Tbsp ketchup
1 tsp cornstarch
Few drizzles of sesame oil
Directions
- Cook the Noodles:
- Bring a medium-sized pan of salted water to a boil. Add the rice noodles and cook on medium heat for 2–4 minutes, or until barely tender (refer to noodle package instructions). Drain the noodles and stir in 1 tablespoon of vegetable oil to prevent sticking.
- Prepare the Chicken:
- Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Season the chicken lightly with salt and pepper. Add the chicken to the skillet and stir-fry for about 3 minutes, or until just cooked through. Remove the chicken from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the bell peppers, broccoli, and mushrooms. Saute for 1 minute, then add the grated ginger and stir-fry for another 2 minutes.
- Make the Sauce:
- In a small mixing bowl, combine the chicken broth, soy sauce, ketchup, and cornstarch.
- Combine and Finish:
- Return the chicken and noodles to the skillet, then pour in the sauce mixture. Stir-fry for 3 minutes, or until the chicken is heated through, and everything is evenly coated in the sauce.
- Serve:
- Drizzle with sesame oil and season to taste with additional salt and pepper, if desired. Serve immediately and enjoy!
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