Chicken Stir Fry with Rice Noodles
Easy weeknight chicken stir fry with rice noodles, vegetables, and a simple soy-ketchup sauce finished with sesame oil.
Sign up to personalise this recipe
Natashas Kitchen- •1/2 cup Chicken broth
- •2 tbspoon Soy sauce
- •2 tbsp Ketchup
- •1 teaspoon Corn starch
- •Saltfor salting pasta water
- •Rice noodles
- •1 tablespoon Oilto toss with drained noodles
- •2 tbsp Oilfor stir frying
- •1 lb Chicken breastthinly sliced
- •1 cup Broccolichopped
- •1 Bell peppersliced
- •4 oz Mushroomsportobello or shiitake
- •1 tbspoon Gingerfresh, grated
- •Sesame oilto finish
- 1
Make the sauce by combining chicken broth, soy sauce, ketchup, and cornstarch until smooth.
1 min
- 2
Bring a pot of salted water to a boil. Add rice noodles and cook on medium heat for 2 to 4 minutes, or until barely tender. Drain and toss with 1 tablespoon oil to prevent sticking.
7 min
- 3
Heat a large pan or wok over high heat. Add 2 tablespoons oil. When hot, add thinly sliced chicken breast and stir fry about 3 minutes, until barely cooked through. Remove chicken to a separate dish.
4 min
- 4
In the same pan, add broccoli, bell pepper, and mushrooms. Stir fry 1 minute.
1 min
- 5
Add grated ginger and stir fry 2 minutes, until mushrooms soften and vegetables are crisp-tender.
2 min
- 6
Return chicken and noodles to the pan. Pour sauce over everything and stir fry about 3 minutes, until well combined and chicken is fully cooked through.
3 min
- 7
Stir in sesame oil and serve.
1 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
Any constraints?
Tell us about dietary needs and kitchen setup.