Chicken Stir-Fry with Rice Noodles is loaded with veggies and uses quick-cooking, gluten-free rice noodles. This recipe produces the super-fast, easy-to-throw-together, Asian-inspired chicken and noodle bowl that the entire family will love. Moreover, it is healthy and totally delicious! Every bite is so flavorful and mouthwatering.
What I love most about this dish is how versatile it can be. Actually, any veggies you have in the fridge will work great. This stir-fry features chicken, bell peppers, broccoli, portobello mushrooms, and light 4-ingredient sauce for a speedy dinner option. And you need only one pan to make it. What a simple way to have restaurant-style Chinese food at home! Enjoy!
To make the Chicken Stir Fry with Rice Noodles, you will need the following ingredients:
In a medium-sized pan of salted boiling water, add 12 ounces rice noodles and cook on medium heat for 2 to 4 minutes (depends how thick they are) or until almost tender. Then drain and stir in 1 tablespoon vegetable oil.
In a large wok or skillet over high heat, heat 2 tablespoons of vegetable oil. Season the chicken strips lightly with salt and black pepper and add to the hot skillet. Stir-fry for about 3 minutes or until just cooked through, then remove the chicken from the skillet and set aside.
Add sliced bell pepper, 1 cup chopped broccoli, and 4 ounces sliced portobello mushrooms and cook for 1 minute. Add 1 tablespoon of grated ginger and stir-fry for 2 minutes more.
In a bowl, whisk together ½ a cup chicken broth, 2 tablespoons soy sauce, 2 tablespoons ketchup, and 1 teaspoon cornstarch.
Return the chicken to the skillet and add in noodles and prepared sauce. Cook for 3 minutes or until the chicken is hot. Season with salt and pepper if needed.
Serve immediately, drizzled with sesame oil, and enjoy!
Make this Chicken Stir Fry with Rice Noodles recipe at home and skip the take-out! Made it? Let us know what you think in the comments below!
