Description
A vibrant and flavorful Chicken Stir-Fry with Rice Noodles recipe featuring tender chicken breast, crisp vegetables, and a savory Asian-inspired sauce. This quick and easy dish combines the perfect blend of soy, oyster, and hoisin sauces with fresh ginger and garlic, making it an ideal weeknight dinner that’s both satisfying and wholesome.
Ingredients
Scale
Protein and Noodles
- 8 ounces rice noodles
- 1 pound boneless skinless chicken breast, thinly sliced
Vegetables and Aromatics
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
Oil
- 2 tablespoons vegetable oil
Instructions
- Prepare the Noodles: Cook the rice noodles according to the package directions. Once cooked, drain thoroughly and set aside to prevent sticking.
- Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, and water until the mixture is smooth and well combined.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and stir-fry for 4 to 5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside to keep warm.
- Stir-Fry the Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the red bell pepper, broccoli florets, and julienned carrot for 3 to 4 minutes until they are crisp-tender but still vibrant.
- Add Aromatics: Stir in the minced garlic and fresh ginger with the vegetables and cook for about 30 seconds until fragrant, ensuring the flavors bloom without burning.
- Combine Chicken and Noodles: Return the cooked chicken to the skillet, then add the drained rice noodles. Pour the prepared sauce over the mixture.
- Toss and Finish Cooking: Toss everything together carefully to mix the ingredients well. Cook for an additional 2 to 3 minutes until the sauce thickens and evenly coats the noodles and chicken.
- Serve: Remove from heat and garnish with sliced green onions for a fresh finish. Serve immediately for the best texture and flavor.
Notes
- Feel free to substitute other vegetables such as snap peas, mushrooms, or zucchini based on preference or seasonal availability.
- For added heat, sprinkle a pinch of red pepper flakes or drizzle some chili oil into the stir-fry.
- Ensure the rice noodles don’t overcook to maintain their texture; drain and rinse with cold water if needed.
- You can adjust the sauce quantities to taste if you prefer a more or less saucy dish.
