Description
A quick and flavorful Chicken Stir-Fry with Rice Noodles, packed with colorful vegetables and a savory Asian-inspired sauce. This easy weeknight dinner combines tender chicken breast, crisp vegetables, and delicate rice noodles for a satisfying and nutritious meal ready in just 30 minutes.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breast, thinly sliced
Noodles
- 8 ounces rice noodles
Vegetables
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 2 carrots, julienned
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauces & Oils
- 2 tablespoons vegetable oil
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
Other
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and pepper to taste
Instructions
- Cook the Noodles: Prepare the rice noodles according to package instructions until tender. Drain and set aside to prevent sticking.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Season the sliced chicken breast with salt and pepper, then add to the pan. Cook for 5–6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken and set aside.
- Stir-Fry the Vegetables: In the same pan, add the red bell pepper, snap peas, carrots, and green onions. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
- Add Aromatics: Add the minced garlic and grated ginger to the pan. Cook, stirring constantly, for about 1 minute until fragrant.
- Combine Chicken and Sauce: Return the cooked chicken to the pan. Pour in the low-sodium soy sauce, oyster sauce, hoisin sauce, and sesame oil. Stir everything together and bring the mixture to a gentle simmer.
- Thicken Sauce (Optional): If you prefer a thicker sauce, add the cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water) to the pan. Stir until the sauce thickens slightly, which should take about a minute.
- Add Noodles and Finish: Add the cooked rice noodles to the pan. Toss everything together to combine well and heat through evenly.
- Serve: Remove from heat and serve immediately for the best texture and flavor.
Notes
- For a spicier version, add 1 teaspoon of chili garlic sauce or a pinch of red pepper flakes along with the sauces.
- You can substitute the chicken with shrimp or tofu for an alternative protein option.
- Make sure not to overcook the vegetables to keep them crisp and vibrant.
- Use low-sodium soy sauce to control the salt level in the dish.
