Chicken and Vegetable Stir-fry with Sliced Carrots and Rice Noodles
A vibrant and quick stir-fry with tender chicken, crisp sliced carrots, and other vegetables, tossed with savory sauce and served over light rice noodles. Perfect for a satisfying dinner.
Ingredients
- •1 lb boneless, skinless chicken breasts, thinly sliced against the grain
- •2 tbsp soy sauce (plus 1 tbsp for marinade)
- •1 tbsp cornstarch
- •1 tbsp sesame oil (plus 1 tsp for stir-frying)
- •2 tbsp vegetable oil
- •2 large carrots, peeled and thinly sliced into rounds or matchsticks
- •1 red bell pepper, thinly sliced
- •1 cup broccoli florets
- •1/2 cup snow peas
- •3 cloves garlic, minced
- •1 inch fresh ginger, grated
- •4 oz rice noodles
- •For the Stir-fry Sauce:
- •1/4 cup chicken broth
- •1 tbsp oyster sauce
- •1 tbsp rice vinegar
- •1 tsp sugar
- •1/2 tsp white pepper
- •Optional garnish: chopped green onions, sesame seeds
Dietary Info
Instructions
- 1
In a medium bowl, combine the sliced chicken with 1 tablespoon soy sauce, cornstarch, and 1 tablespoon sesame oil. Toss to coat and set aside to marinate for at least 10 minutes while you prepare the vegetables and sauce.
- 2
Cook the rice noodles according to package directions. Typically, this involves soaking in hot water for 5-7 minutes or boiling for 2-3 minutes. Drain well and set aside.
- 3
Prepare the stir-fry sauce: In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, oyster sauce, rice vinegar, sugar, and white pepper. Set aside.
- 4
Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove chicken from the wok and set aside.
- 5
Add 1 teaspoon sesame oil to the wok. Add carrots, red bell pepper, and broccoli florets. Stir-fry for 3-5 minutes until vegetables are crisp-tender. Add snow peas, minced garlic, and grated ginger, and stir-fry for another 1-2 minutes until fragrant.
- 6
Return the cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk and pour it over the chicken and vegetables. Toss everything together to coat evenly and cook for 1-2 minutes until the sauce thickens slightly.
- 7
Add the drained rice noodles to the wok. Toss gently to combine all ingredients and ensure the noodles are coated with the sauce. Serve immediately, garnished with chopped green onions and sesame seeds if desired.
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