Chicken Stir Fry with Rice Noodles is comforting, easy and delicious, plus versatile. You can make stir fry all year round and produce that is in a season.
Of course, be your own boss how you make it and what you include in your stir fry. You can make it meatless, add more veggies or less, eat it with rice or noodles. Use your senses and make one outstanding meal without breaking a buck or pay for a take out.
Sometimes, I would use tofu instead of the meat and it is quite delicious. My kids like that version too. If you have never tried tofu, well it does not have any taste, such as sweet or savory, or sour. I know that many people actually never tried it before so that is a simple explanation.
It looks like a block of cheese, but it does not taste anything like cheese. Perhaps in texture a bit, but not in the taste department.
So, if you wish to try tofu, stir fry is a pretty good place to try because it picks up all the flavors. Anyhow, my family asks me often to make them their favorite stir fry with chicken so that what we most of the time enjoy with, of course, different variety of veggies depending on the season.
So, when I am sharing stir fry here on my blog, I like to go into details despite the simplicity. I had some pretty good feedback in the past about my stir fries and I hope you try it and experiment with this recipe as well. The directions that I added below are simplified that you won’t make any mistake.
If you make Chicken Stir Fry with Rice Noodles or any other from my blog, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking
Comforting, easy and delicious, plus versatile.You can make stir fry all year round and produce that is in a season, and of course be your own boss how you make it and what you include in your stir-fry.
- 1/4 cup Soy sauce for marinating the chicken
- 1 tbsp. Honey for marinating the chicken
- 1/2 Chicken Breast sliced and cubed
- 1/2 tbsp. Oil
- 3 Garlic Cloves
- 1/2-1 Green Pepper
- 1 tbsp. Fresh Ginger
- 3 Green Onions sliced (reserve green part for garnish)
- 1 cup Mushrooms sliced
- 1 cup Broccoli Florets blanched
- Pinch of Salt and Ground Black pepper or a splash of soy sauce
- 1/2 tbsp. Oil
- 1 tbsp. Oyster Sauce
- A handful of raw unsalted cashews *optional
- 1/2 lb. 8 oz/227g Rice Noodles (I used Thai Rice noodles)
- Splash Lite Soy Sauce to taste
- Green Onions green part
- Sesame Seeds
- Slice and cube chicken breast. I used half because it was quite big, you may use whole chicken breast if you wish. In the bowl combine soy sauce and honey, stir to combine. Add chicken to the bowl and mix to coat cubed chicken breast. Submerge the chicken so the marinade is completely covering the chicken.
- Allow it to marinate for at least 15 minutes and up to one hour.
Boil about 2 cups of water, drop in sliced fresh Broccoli Florets. Keep it in the rolling water for 20 seconds, take it off and wash under cold water, drain and set aside. It's like a quick hot and cold bath. Keeps the color and it takes away the roughness of broccoli without losing too much of health benefits or crunchiness.
- While chicken is marinating, heat the wok with 1/2 tablespoon of oil and add sliced garlic. STIR so the garlic does not burn, so keep moving and turn the heat to a medium or medium-low temperature, depending on your stovetop. Stir-fry for about 20 seconds before adding pepper.
Add diced green pepper, you may use more pepper and different varieties (red, yellow, orange). I had only green at the moment so that what I used. Cook by stirring constantly for about a minute.
Add minced ginger, you may use a press, but mincing works just as good. Stir-fry for 20 seconds everything together.
- Add sliced mushrooms and stir well. If you do not eat chicken at all use more mushrooms to sub it or add about 1/2 cup of firm cubed tofu.
- Add blanched broccoli to the mixture and stir for a minute.
- Add a PINCH of salt and ground black pepper to season the veggies, you may also add a splash of soy sauce instead. Stir very well, then transform Stir Fried vegetables into a large bowl. Set aside.
- Wipe clean your wok, add oil and heat over medium heat. Add marinated chicken and cook it until done, for about 5-6 minutes. It is ok if some of the soy sauce-honey marinades drop in the wok, but discard the rest or marinate.
- Put the vegetables back into the wok and stir everything together to combine.
Add oyster sauce and stir. Then add a handful of cashews, it is optional but you may add peanuts, bamboo shoots, chestnuts, etc. Nutty flavors add a character to the stir-fry. If the sauce is too liquidy for you, you can mix 1/2 tbsp of cornstarch or flour with 3-4 tbsp water. mix in the bowl or a cup until lump free, and pour a bit at the time while stirring until you reach the right smooth constancy.
- Cook Rice Noodles according to the packages, I boiled water, added noodles in the pot and turned the heat off. Place the lid on and allow it to steam up until it reaches the right "al dente" texture, about 5-7 minutes. Drain and wash under cold water.
- Add the noodles to the wok, and stir, again on medium-high temperature.
- Add a splash of soy sauce, just to taste, you may add later. Lastly, garnish it with reserved green onions and sesame seeds.
IF YOU HAVE MORE LIQUID: Mix 1/2 tbsp of cornstarch or flour with 3-4 tbsp water. Mix in the bowl or a cup until lump free, and pour a bit at the time while stirring until you reach the right smooth sauce constancy.
With that being said, you should do this before you add noodles to the wok. You do not have to do it, but sometimes if vegetables produce more liquid I would do this. You can also make rice on the side and serve this stir-fry without any noodles. like I said you may use tofu instead of chicken.
IMPORTANT: If you do not use oyster sauce there is actually vegetarian oyster sauce and it is sold in most Int'l stores or Asian markets.