Chicken and Vegetable Stir-Fry with Rice Noodles
A vibrant and flavorful Chicken and Vegetable Stir-Fry with tender chicken, crisp vegetables, and slippery rice noodles, all coated in a savory sauce. Perfect for a quick yet satisfying weeknight dinner.
Ingredients
- •1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- •8 oz thin rice noodles (vermicelli)
- •2 tbsp soy sauce, plus more for sauce
- •1 tbsp cornstarch
- •2 tbsp sesame oil, divided
- •1 tbsp vegetable oil
- •1 large bell pepper (any color), thinly sliced
- •1 cup broccoli florets, small
- •1 cup snap peas
- •1 medium carrot, julienned or thinly sliced
- •3 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •1/2 cup chicken broth
- •2 tbsp oyster sauce
- •1 tbsp rice vinegar
- •1 tsp sugar
- •1/4 tsp red pepper flakes (optional)
- •2 green onions, sliced, for garnish
- •1 tbsp toasted sesame seeds, for garnish
Dietary Info
Instructions
- 1
In a medium bowl, toss the sliced chicken with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Set aside to marinate for at least 10 minutes while you prepare other ingredients.
- 2
Cook the rice noodles according to package directions. Typically, this involves soaking them in hot water for 5-7 minutes until tender, then draining and rinsing with cold water to prevent sticking. Toss with 1 tablespoon of sesame oil to keep them from clumping.
- 3
Heat 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 3-5 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
- 4
Add the bell pepper, broccoli, snap peas, and carrot to the same wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Add the minced garlic and grated ginger and stir-fry for another minute until fragrant.
- 5
In a small bowl, whisk together the chicken broth, oyster sauce, remaining soy sauce (1-2 tbsp, to taste), rice vinegar, sugar, and red pepper flakes (if using). Pour the sauce into the wok with the vegetables. Bring to a simmer and cook for 1-2 minutes until the sauce thickens slightly.
- 6
Return the cooked chicken to the wok with the vegetables and sauce. Add the drained rice noodles and toss everything together until well combined and heated through. Serve immediately, garnished with sliced green onions and toasted sesame seeds.
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