Description
A delightful stir fry featuring tender chicken, vibrant vegetables, and a savory ginger soy glaze served over rice noodles.
Ingredients
Scale
- 12 oz rice noodles
- 3 Tbsp vegetable oil, divided
- 1 lb skinless boneless chicken breasts, sliced into bite-sized strips
- Salt and black pepper to taste
- 1 red bell pepper, sliced
- 1 cup broccoli, chopped
- Optional Ingredients: Carrots, snap peas, mushrooms, or tofu for a vegetarian version
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add chicken strips and season with salt and pepper. Cook until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the remaining vegetable oil. Add sliced bell pepper and broccoli. Stir-fry for about 5-7 minutes until tender.
- Return the chicken to the skillet with the vegetables and add the cooked rice noodles.
- Toss everything together and cook for an additional 2-3 minutes.
- Serve hot with ginger soy glaze drizzled on top.
Notes
Avoid overmixing for the best texture. Ensure veggies remain crisp by not overcooking them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 75mg