Go Back
–+ servings
Patricia

Chicken Stir-Fry with Rice Noodles: A Flavor Burst Awaits!

A delicious and quick Chicken Stir-Fry with Rice Noodles, packed with flavor and colorful vegetables.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups rice noodles
  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breast, sliced thin
  • 2 cups mixed vegetables such as bell peppers, broccoli, and carrots
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon red pepper flakes optional
  • 2 green onions sliced
  • Sesame seeds for garnish

Method
 

  1. Cook the rice noodles according to the package instructions. Drain and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  3. Add the sliced chicken to the skillet and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the mixed vegetables, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  5. Return the chicken to the skillet and add the cooked rice noodles. Pour in the soy sauce, oyster sauce, sesame oil, and red pepper flakes (if using). Toss everything together and cook for an additional 2-3 minutes until heated through.
  6. Remove from heat and garnish with sliced green onions and sesame seeds before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 8.5gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 3g

Notes

  • For a vegetarian version, substitute the chicken with tofu and use vegetable broth instead of oyster sauce.
  • Add a squeeze of lime juice before serving for an extra burst of flavor.

Tried this recipe?

Let us know how it was!