Description
A vibrant and flavorful Chicken Stir Fry Noodles recipe combining tender chicken strips, colorful vegetables, and perfectly cooked rice noodles tossed in a savory, slightly sweet sauce made with soy, oyster, and hoisin sauces. Quick to prepare and ideal for a satisfying weeknight meal.
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
- 1 -inch piece fresh ginger, grated
- 2 green onions, sliced
Sauces & Oils
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
Other Ingredients
- 8 ounces rice noodles
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 teaspoons cornstarch
Instructions
- Heat skillet and add oil: Heat a large skillet or wok over medium-high heat and add the vegetable oil to coat the surface.
- Cook chicken: Add the sliced chicken breasts to the hot oil and stir-fry for 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 on a plate to rest.
- Cook onions: In the same skillet, add the sliced onion and stir-fry for 2 minutes until it begins to soften.
- Add bell peppers: Add the sliced red and yellow bell peppers to the skillet and continue stir-frying for an additional 2-3 minutes until they start to soften.
- Stir-fry carrots: Add the julienned carrots and stir-fry for another 2 minutes to slightly tenderize.
- Add garlic and ginger: Add the minced garlic and grated ginger to the skillet, stir-frying for 1 minute until fragrant.
- Prepare 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 the vegetables so they are evenly coated.
- Simmer with water: Bring the mixture to a simmer, then add 2 tablespoons of water and stir well to blend flavors.
- Make cornstarch slurry: In a separate bowl, mix 2 teaspoons cornstarch with 1 tablespoon water to form a smooth slurry.
- Thicken sauce: Slowly pour the cornstarch slurry into the skillet while stirring continuously until the sauce thickens, about 1-2 minutes.
- Return chicken: Add the cooked chicken back into the skillet and toss to combine all ingredients thoroughly.
- Cook rice noodles: Meanwhile, cook the rice noodles according to package instructions, usually boiling for 4-5 minutes until tender but not mushy.
- Drain noodles: Drain the noodles well and add them to the skillet with the chicken and vegetable mixture.
- Toss noodles and sauce: Toss everything together to ensure the noodles are coated evenly with the thickened sauce.
- Add sesame seeds: Sprinkle the sesame seeds over the stir fry and toss again to distribute.
- Garnish with green onions: Top the dish with the sliced green onions for a fresh finish.
- Serve hot: Serve the chicken stir fry noodles immediately while hot for the best flavor and texture.
Notes
- Use rice noodles or substitute with other noodles like egg noodles if preferred.
- Adjust vegetables as desired; snap peas or broccoli would be great additions.
- Ensure the cornstarch slurry is poured slowly to avoid clumps in the sauce.
- For a spicier kick, add red pepper flakes or sriracha to the sauce mixture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
