Description
This Chicken Stir Fry Noodles recipe is a vibrant and flavorful dish combining tender chicken strips with crisp vegetables and a savory Asian-inspired sauce. Cooked quickly in a skillet or wok, the stir-fry is tossed with perfectly cooked rice noodles and finished with a sprinkle of sesame seeds and fresh green onions. It’s a quick and satisfying meal perfect for busy weeknights.
Ingredients
Scale
Proteins and Vegetables
- 2 chicken breasts, boneless and skinless, sliced into thin strips
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium carrots, julienned
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 green onions, sliced
Sauces and Oils
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Others
- 8 ounces rice noodles
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 teaspoons cornstarch
Instructions
- Heat the oil: Heat a large skillet or wok over medium-high heat and add the vegetable oil to prepare for cooking.
- Cook the chicken: Once the oil is hot, add the sliced chicken breasts and stir-fry for about 4-5 minutes until fully cooked and no longer pink. Remove the chicken and set aside.
- Sauté onion: In the same skillet, add the sliced onion and stir-fry for 2 minutes until it starts to soften.
- Add bell peppers: Add the sliced red and yellow bell peppers and stir-fry for 2-3 minutes until they begin to soften.
- Add carrots: Stir in the julienned carrots and cook for another 2 minutes.
- Flavor with garlic and ginger: Add minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
- Prepare sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil.
- Add sauce to vegetables: Pour the sauce mixture into the skillet and toss to coat the vegetables evenly.
- Simmer with water: Bring the mixture to a simmer, add 2 tablespoons water, and stir well.
- Make cornstarch slurry: Mix cornstarch with 1 tablespoon water in a small bowl to create a slurry.
- Thicken sauce: Slowly pour the cornstarch slurry into the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
- Reintroduce chicken: Add the cooked chicken back into the skillet and toss to combine.
- Cook noodles: Meanwhile, boil the rice noodles according to package instructions, usually 4-5 minutes, until tender. Drain well.
- Combine noodles and stir-fry: Add drained rice noodles to the skillet with chicken and vegetables. Toss thoroughly to coat noodles with sauce.
- Add sesame seeds: Sprinkle the sesame seeds over the stir fry and toss again to distribute evenly.
- Garnish: Top the dish with sliced green onions.
- Serve: Serve the chicken stir fry noodles immediately while hot.
Notes
- For best results, use a wok or large skillet to ensure even cooking and easy stirring.
- Rice noodles cook quickly; monitor closely to prevent overcooking and sogginess.
- Adjust sauces to taste—add more soy or oyster sauce for a saltier flavor or hoisin for sweetness.
- To make this dish gluten-free, use gluten-free soy and oyster sauces.
- If you prefer, swap chicken with tofu or shrimp for variation.
