Description
This Chicken Stir Fry Noodles recipe features tender strips of chicken breast stir-fried with colorful bell peppers, onions, and carrots, all tossed in a savory homemade sauce. Quick and easy to prepare, this flavorful dish is perfect for a satisfying weeknight dinner, highlighting the delicious combination of Asian-inspired sauces and perfectly cooked rice noodles.
Ingredients
Scale
Protein
- 2 chicken breasts, boneless and skinless, sliced into thin strips
Vegetables
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium carrots, julienned
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 -inch piece fresh ginger, grated
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
Other Ingredients
- 8 ounces rice noodles
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 tablespoon sesame seeds
Instructions
- Heat the skillet: Heat a large skillet or wok over medium-high heat and add the vegetable oil, allowing it to become hot.
- Cook the chicken: Add the sliced chicken breasts to the hot oil and stir-fry for about 4-5 minutes until fully cooked and no longer pink inside.
- Set chicken aside: Remove the cooked chicken from the skillet and set it aside to keep warm.
- Cook onions: In the same skillet, add the sliced onion and stir-fry for 2 minutes until it starts to soften and become translucent.
- Add bell peppers: Add the red and yellow bell peppers and stir-fry for another 2-3 minutes until they begin to soften but remain slightly crisp.
- Add carrots: Stir in the julienned carrots and cook for an additional 2 minutes to maintain some crunch.
- Add aromatics: Add minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil until well combined.
- Add sauce to veggies: Pour the sauce mixture into the skillet and toss the vegetables to coat evenly with the sauce.
- Simmer with water: Bring the mixture to a simmer, then add 2 tablespoons of water and stir well to combine.
- Make cornstarch slurry: In a separate small bowl, mix 2 teaspoons of cornstarch with 1 tablespoon of water to create a slurry.
- Thicken sauce: Slowly pour the cornstarch slurry into the skillet while stirring continuously, cooking for 1-2 minutes until the sauce thickens.
- Return chicken: Add the cooked chicken back to the skillet and toss everything together to combine evenly.
- Cook noodles: Meanwhile, cook the rice noodles according to package instructions, usually boiling for 4-5 minutes until tender.
- Drain noodles: Drain the noodles well to remove excess water.
- Combine noodles with stir fry: Add the cooked noodles to the skillet with the chicken and vegetables, tossing to coat the noodles thoroughly in the sauce.
- Add sesame seeds: Sprinkle sesame seeds over the stir fry and toss again to distribute them evenly throughout the dish.
- Garnish: Top the stir fry with sliced green onions for added freshness and flavor.
- Serve hot: Serve the chicken stir fry noodles immediately while hot for best taste and texture.
Notes
- For extra heat, add a teaspoon of chili garlic sauce or fresh chili slices during the garlic and ginger step.
- You can substitute chicken breasts with tofu or shrimp to customize the protein.
- Be careful not to overcook the vegetables; they should retain a slight crunch.
- Rice noodles cook quickly, so watch them closely to avoid mushiness.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
