There is something truly irresistible about this Chicken Stir-Fry with Rice Noodles Recipe that makes it a go-to for busy weeknights or anytime you crave a comforting, vibrant meal. Picture tender slices of chicken mingling perfectly with crisp vegetables and silky rice noodles, all wrapped in a savory, slightly sweet sauce that feels like a warm hug on your plate. This dish offers the perfect balance of flavors and textures, and it comes together in a flash, making it a favorite that’s as easy as it is delicious.
Ingredients You’ll Need
Getting the ingredients right is key to turning this dish into a star. Each component is simple yet essential, bringing color, crunch, and a depth of flavor that makes this Chicken Stir-Fry with Rice Noodles Recipe truly pop.
- 8 oz rice noodles: The soft, slippery noodles soak up the sauce beautifully and provide a satisfying base for the stir-fry.
- 1 lb boneless skinless chicken breast (thinly sliced): Lean and tender, this protein cooks quickly and stays juicy when sliced thin.
- 2 tablespoons vegetable oil: A neutral oil perfect for high-heat stir-frying without overpowering the flavors.
- 1 red bell pepper (sliced): Adds a pop of sweetness and vibrant color to brighten the dish.
- 1 cup snap peas: These add a delightful crunch and fresh, green goodness.
- 2 carrots (julienned): Their natural sweetness and crispness balance the savory sauce.
- 3 green onions (sliced): Mild onion flavor and freshness to finish the dish with a subtle bite.
- 3 cloves garlic (minced): Essential aromatic that infuses the stir-fry with depth and warmth.
- 1 tablespoon fresh ginger (grated): Adds a zingy, slightly spicy note for that classic Asian flair.
- ¼ cup low-sodium soy sauce: A salty umami base that ties all the flavors together without being too overpowering.
- 2 tablespoons oyster sauce: Brings a rich, slightly sweet complexity to the sauce.
- 1 tablespoon hoisin sauce: Adds a hint of sweetness and depth for a luscious finish.
- 1 teaspoon sesame oil: Used sparingly for its nutty aroma and flavor that elevates the entire dish.
- 1 teaspoon cornstarch mixed with 1 tablespoon water: This slurry helps thicken the sauce and ensures it clings perfectly to the noodles and chicken.
How to Make Chicken Stir-Fry with Rice Noodles Recipe
Step 1: Cook the Rice Noodles
Start by cooking the rice noodles according to the package instructions until they are tender but still have a little bite. Once cooked, drain them well and set them aside. This step is important because the noodles will soak up the sauce later, so having them perfectly cooked is a must to avoid that mushy texture.
Step 2: Prepare the Sauce Mixture
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and the cornstarch slurry. This sauce is the heart of the Chicken Stir-Fry with Rice Noodles Recipe, combining sweet, salty, and nutty flavors all in one. Setting it aside now streamlines the cooking process later on.
Step 3: Cook the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 4 to 5 minutes, stirring frequently until the pieces are browned and cooked through. This quick sear locks in moisture and creates a lovely caramelized layer. Remove the chicken from the pan and set it aside to keep warm.
Step 4: Stir-Fry the Vegetables
In the same skillet, add the remaining tablespoon of oil. Toss in the sliced red bell pepper, snap peas, julienned carrots, and green onions. Stir-fry for about 3 to 4 minutes until the veggies are crisp-tender, preserving their crunch and bright colors. Then add the minced garlic and grated ginger, cooking for another minute until fragrant—this step boosts the aroma and flavor without overpowering the freshness of the vegetables.
Step 5: Combine Everything
Return the cooked chicken to the skillet with the vegetables and pour in the prepared sauce mixture. Toss everything together to coat thoroughly. Then add the cooked rice noodles and stir-fry for another 2 to 3 minutes, allowing the sauce to thicken and envelop every bite. Serving this hot makes sure you enjoy all the texture contrasts and that beautiful glaze on every noodle strand.
How to Serve Chicken Stir-Fry with Rice Noodles Recipe
Garnishes
A sprinkle of extra sliced green onions or a handful of toasted sesame seeds adds both a fresh crunch and a nutty finish that guests will love. A few chili flakes or a drizzle of sriracha can also bring a touch of heat if you prefer your stir-fry with a kick.
Side Dishes
This Chicken Stir-Fry with Rice Noodles Recipe shines as a complete meal, but pairing it with a light cucumber salad or steamed edamame can enhance the experience by adding brightness and freshness. For a more filling option, a simple bowl of miso soup complements the flavors perfectly.
Creative Ways to Present
Serve the stir-fry in a vibrant bowl to show off the colorful veggies and glistening noodles. Alternatively, nestle the stir-fry inside a hollowed-out bell pepper or use edible rice paper wrappers to create bite-sized wraps of chicken and noodle goodness—an impressive way to share this favorite recipe!
Make Ahead and Storage
Storing Leftovers
Any leftovers can be transferred to an airtight container and refrigerated for up to 3 days. The noodles might absorb some sauce over time, so it’s best to enjoy the dish fresh or reheat it promptly to maintain the perfect texture.
Freezing
While you can freeze this Chicken Stir-Fry with Rice Noodles Recipe, it’s best done without the rice noodles as they can become mushy after thawing. Freeze the cooked chicken and veggies separately in freezer-safe containers for up to 2 months, then add fresh noodles when reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Stir frequently to prevent sticking and to warm the noodles evenly without drying out the chicken or veggies.
FAQs
Can I use other proteins instead of chicken?
Absolutely! Shrimp, tofu, or thinly sliced beef are fantastic alternatives that adapt beautifully to this stir-fry. Just adjust the cooking time to suit your protein choice to keep everything tender and juicy.
Is this recipe gluten-free?
To make this dish gluten-free, swap the low-sodium soy sauce for tamari, which is naturally gluten free. Double-check your oyster and hoisin sauces as some brands may contain gluten.
Can I make this dish spicy?
Definitely! Adding chili flakes, fresh sliced chili, or a drizzle of sriracha sauce can give this Chicken Stir-Fry with Rice Noodles Recipe an exciting spicy kick without overpowering the other flavors.
What’s the best way to julienne carrots?
Peel the carrots, then slice them thinly lengthwise. Stack a few slices and slice them again lengthwise into matchstick-sized pieces. This method ensures even cooking and a perfect texture that complements the stir-fry.
Can I prepare this recipe ahead of time for meal prep?
You can prep the vegetables and sauce ahead to save time. Cook the chicken and stir-fry quickly when ready to eat for the freshest texture and flavor. Keep noodles separate and combine just before serving to avoid sogginess.
Final Thoughts
This Chicken Stir-Fry with Rice Noodles Recipe is a delightful combination of fresh ingredients that come together effortlessly to create a meal filled with warmth, color, and incredible flavor. Whether you’re new to stir-frying or looking for a trusty dinner idea, this recipe will quickly become one of your favorites—give it a try and watch it become a staple in your kitchen!
Print
Chicken Stir-Fry with Rice Noodles Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Chicken Stir-Fry with Rice Noodles is a vibrant and tasty Asian-inspired dish that combines tender chicken breast with crisp vegetables and flavorful sauces. Perfect for a quick weeknight dinner, it features rice noodles tossed in a savory, slightly sweet sauce and stir-fried to perfection for a healthy and satisfying meal.
Ingredients
Proteins
- 1 lb boneless skinless chicken breast, thinly sliced
Vegetables
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 carrots, julienned
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Noodles & Sauces
- 8 oz rice noodles
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
Others
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Instructions
- Prepare the noodles: Cook the rice noodles according to the package directions, usually by soaking or boiling until tender. Drain well and set aside to prevent sticking.
- Make the sauce: In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, and the cornstarch slurry. Set the sauce mixture aside for later use.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and stir-fry for 4 to 5 minutes, stirring frequently until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
- Stir-fry the vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced red bell pepper, snap peas, julienned carrots, and sliced green onions. Stir-fry these vegetables for 3 to 4 minutes until they become crisp-tender.
- Add aromatics: Add the minced garlic and grated fresh ginger to the vegetables. Stir-fry for an additional 1 minute to release their aromas.
- Combine chicken and sauce: Return the cooked chicken to the pan. Pour in the prepared sauce mixture and toss everything together to coat the chicken and vegetables evenly with the sauce.
- Add noodles and finish stir-fry: Add the drained rice noodles to the pan. Stir-fry the entire mixture for 2 to 3 minutes, ensuring all ingredients are well combined, heated through, and coated with sauce.
- Serve: Serve the stir-fry hot, garnished with additional sliced green onions if desired for extra freshness and flavor.
Notes
- You can swap chicken with shrimp, tofu, or beef to vary the protein.
- Add chili flakes or sriracha if you prefer a spicy kick.
- Use tamari instead of soy sauce for a gluten-free version.
