Chicken stir fry, oh how it brings back memories! Imagine a whirlwind of sizzling sounds, vibrant colors, and tantalizing aromas filling the kitchen—it’s like a dance party for your senses.
And with rice noodles? Well, that’s just the cherry on top of a quick, delicious meal.
You know, sometimes life gets hectic, and a dish like this is your little escape, your culinary oasis, when time feels like it’s racing against you.
Steps
- Boil a medium-sized pan of salted water. Cook the rice noodles on medium heat for 2 to 4 minutes until they are almost tender, then drain and mix in 1 tablespoon of vegetable oil.
- Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Lightly season the chicken strips with salt and pepper, then stir-fry them in the skillet for about 3 minutes until they are just cooked through. Remove the chicken and set it aside.
- Add the sliced bell peppers, chopped broccoli, and mushrooms to the skillet and sauté for 1 minute. Stir in the grated ginger and continue stir-frying for another 2 minutes.
- In a mixing bowl, combine chicken broth, soy sauce, ketchup, and cornstarch. Mix until the cornstarch is fully dissolved.
- Return the chicken and cooked noodles to the skillet, then pour in the broth mixture. Stir-fry everything together for about 3 minutes until the chicken is heated through and fully cooked.
- Before serving, drizzle the dish with sesame oil and season with additional salt and pepper if needed. Serve immediately and enjoy your meal!
Ingredients
- 12 oz rice noodles
- 3 tablespoons vegetable oil
- 1 pound skinless boneless chicken breasts, sliced into bite-sized strips
- Salt and black pepper to taste
- 1 red bell pepper (or 1/2 red and 1/2 green), sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portobello mushrooms, sliced
- 1 tablespoon fresh ginger, peeled and grated
- 1/2 cup chicken broth
- 2 tablespoons soy sauce (not low-sodium)
- 2 tablespoons ketchup
- 1 teaspoon cornstarch
- Few drizzles of sesame oil
Nutritional Values
Calories: 2352 kcal | Carbohydrates: 320 g | Protein: 120 g | Fat: 64 g | Saturated Fat: 40 g | Trans Fat: N/A | Cholesterol: 292 mg | Sodium: 3508 mg | Potassium: 2964 mg | Fiber: 12 g | Sugar: 16 g | Vitamin A: 4584 IU | Vitamin C: 240 mg | Calcium: N/A | Iron: N/A
FAQ
- What ingredients are necessary for the Chicken Stir Fry with Rice Noodles?
- To make this dish, you’ll need rice noodles, vegetable oil, skinless boneless chicken breasts, salt, black pepper, red or green bell peppers, broccoli, shiitake or portobello mushrooms, fresh ginger, chicken broth, soy sauce, ketchup, cornstarch, and sesame oil.
- How long does it take to prepare Chicken Stir Fry with Rice Noodles?
- This recipe is designed to be quick, taking about 30 minutes in total, with 20 minutes for preparation and 10 minutes for cooking.
- Can I use low-sodium soy sauce or broth in this recipe?
- Yes, you can use low-sodium alternatives, but be sure to adjust the seasoning with salt to ensure the dish remains flavorful.
- What tools are needed to cook this stir fry?
- You will need a medium-sized pan for boiling the noodles and a large wok or skillet for stir-frying the chicken and vegetables.
- Is there a substitute for fresh ginger in this recipe?
- While fresh ginger is recommended for its flavor, you can use ground ginger as a substitute, although the taste may be slightly different.
Tips
- Cook Noodles Precisely: Ensure you cook the rice noodles only until they are barely tender to avoid them becoming mushy. This usually takes about 2 to 4 minutes, depending on their thickness.
- High Heat Stir-Fry: When stir-frying the chicken and vegetables, make sure your wok or skillet is hot. This helps to sear the ingredients quickly, locking in flavors and maintaining a crisp texture.
- Mix Sauce Thoroughly: Combine the chicken broth, soy sauce, ketchup, and cornstarch well before adding them to the stir fry. This ensures a smooth sauce that will evenly coat the noodles and other ingredients.
- Season at the End: Add sesame oil and adjust the seasoning with salt and pepper right before serving. This allows you to taste and perfect the dish according to your preference.
Equipment
- Wok or large skillet: If you don’t already have a wok or a large enough skillet for stir-frying, this is essential for the recipe.
- Mixing bowls: For combining the chicken stock, soy sauce, ketchup, and cornstarch.
- High-temperature cooking spatula: Useful for stir-frying ingredients in the wok or skillet.
- Grater or microplane: For peeling and shredding fresh ginger.
- Strainer or colander: To drain the rice noodles after boiling.
