Description
30-Minute Chicken Rice Noodle Stir-Fry is a vibrant and flavorful dish that brings together tender chicken, chewy rice noodles, and colorful vegetables in just half an hour. Perfect for busy weeknights, this quick stir-fry not only looks appetizing but also delivers a satisfying taste experience. Impress family and friends with this easy-to-make recipe that promises to become your go-to for delicious dinners!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced
- 8 oz flat rice noodles
- 1 cup bell peppers (red, yellow, or green), sliced
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
Instructions
- Slice the chicken into thin strips and chop the bell peppers, broccoli, and carrots into bite-sized pieces.
- Soak the rice noodles in hot water according to package instructions until al dente. Drain and set aside.
- Heat vegetable or peanut oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown (about 5 minutes). Season with salt and pepper.
- Add bell peppers, broccoli, and carrots to the skillet. Stir-fry for another 3-4 minutes until vegetables are tender yet crisp.
- Stir in minced garlic and ginger; cook for an additional minute. Pour in soy sauce and sesame oil while tossing everything together until coated.
- Gently add the soaked rice noodles to the skillet and toss until heated through (about 2 minutes). Serve hot.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 455
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: - Customize your stir-fry by swapping proteins like shrimp or tofu or adding any leftover vegetables. - For extra spice, consider adding chili flakes or sriracha to taste.