Description
This vibrant Chicken Stir Fry Noodles recipe combines tender strips of chicken with crisp bell peppers, carrots, and a savory homemade sauce. Tossed with delicate rice noodles and garnished with sesame seeds and green onions, this dish offers a flavorful and colorful meal perfect for a quick weeknight dinner.
Ingredients
Scale
Protein 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
- 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 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.
- Set chicken aside: Remove the cooked chicken from the skillet and set it aside to keep warm.
- Start cooking vegetables: In the same skillet, add the sliced onion and stir-fry for 2 minutes until it starts to soften.
- Add bell peppers: Add the red and yellow bell peppers to the skillet and stir-fry for another 2-3 minutes until they begin to soften.
- Add carrots: Stir in the julienned carrots and cook for an additional 2 minutes to maintain their 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 combined.
- Add sauce to vegetables: Pour the sauce mixture into the skillet and toss vegetables to coat evenly.
- Simmer the sauce: 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 cornstarch with 1 tablespoon of water to create a slurry.
- Thicken the sauce: Slowly pour the cornstarch slurry into the skillet while stirring continuously until the sauce thickens, about 1-2 minutes.
- Return chicken to skillet: Add the cooked chicken back into the skillet and toss everything together to combine flavors.
- Cook rice noodles: Meanwhile, cook rice noodles according to package instructions, usually boiling for 4-5 minutes until tender.
- Drain noodles: Drain the rice noodles thoroughly to remove excess water.
- Combine noodles and stir fry: Add the noodles to the skillet with chicken and vegetables and toss well to coat noodles evenly with the sauce.
- Add sesame seeds: Sprinkle sesame seeds over the stir-fry and toss again to distribute them evenly.
- Garnish and serve: Top with sliced green onions for freshness before serving.
- Serve hot: Serve immediately while hot for the best flavor and texture.
Notes
- Rice noodles cook quickly so keep an eye on them to avoid overcooking and mushiness.
- Feel free to swap or add other vegetables such as snap peas, broccoli, or mushrooms for variety.
- Adjust soy sauce and oyster sauce amounts to control saltiness according to your preference.
- For a spicier kick, add some chili flakes or fresh sliced chilies when cooking the aromatics.
- To make this dish gluten-free, ensure you use gluten-free soy sauce and oyster sauce varieties.
