This recipe is a flavor-packed stir-fry with chicken and colorful vegetables tossed in a simple sauce, all served over fluffy rice noodles. It’s ready in just 30 minutes, making it a perfect weeknight meal!
Ingredients (Serves 4):
- 12 ounces rice noodles
- 3 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, sliced into bite-sized pieces
- Salt and freshly ground black pepper
- 1 red bell pepper, or half red and half green, thinly sliced
- 1 cup chopped broccoli florets
- 4 ounces sliced shiitake or portobello mushrooms
- 1 tablespoon grated fresh ginger
- ½ cup chicken broth
- 2 tablespoons soy sauce (not low-sodium)
- 2 tablespoons ketchup
- 1 teaspoon cornstarch
- Sesame oil, for drizzling (optional)
Instructions:
- Cook the Noodles: Bring a pot of salted water to a boil. Add the rice noodles and cook according to package instructions for al dente (usually 2-4 minutes). Drain the noodles and toss with 1 tablespoon of vegetable oil to prevent sticking.
- Stir-Fry the Chicken: Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Season the chicken with salt and pepper. Add the chicken to the pan and stir-fry for 3 minutes, or until cooked through. Remove the chicken from the pan and set it aside.
- Sauté the Vegetables: Add the bell peppers, broccoli, and mushrooms to the pan. Sauté for 1 minute, then add the grated ginger and stir-fry for another 2 minutes.
- Make the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, ketchup, and cornstarch.
- Combine Everything: Add the cooked chicken, noodles, and sauce mixture back to the pan. Stir-fry for 3 minutes, or until the chicken is heated through and the sauce thickens slightly.
- Serve: Drizzle with sesame oil for extra flavor (optional). Season with additional salt and pepper to taste. Serve immediately and enjoy!
Tips:
- Feel free to substitute other vegetables you have on hand, such as snap peas, carrots, or baby corn.
- For a spicier stir-fry, add a pinch of red pepper flakes along with the ginger.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days