Description
This vibrant Chicken Stir Fry Noodles recipe combines tender chicken breast strips with a colorful medley of bell peppers, carrots, and aromatics all tossed in a savory soy-based sauce. Featuring rice noodles and a thickened, flavorful sauce with hoisin, oyster sauce, and sesame oil, this dish offers a quick and satisfying Asian-inspired meal perfect for weeknights or anytime you crave a comforting stir-fry.
Ingredients
Scale
Protein & Vegetables
- 2 tablespoons vegetable oil
- 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
Sauces & Seasonings
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Others
- 8 ounces rice noodles
Instructions
- Heat Oil: Heat a large skillet or wok over medium-high heat and add the vegetable oil to prepare for cooking.
- Cook Chicken: Once the oil is hot, add the sliced chicken breasts and stir-fry for about 4-5 minutes until the chicken is fully cooked and no longer pink.
- Set Chicken Aside: Remove the cooked chicken from the skillet and set it aside to keep warm.
- Sauté Onion: In the same skillet, add the sliced onion and stir-fry for 2 minutes until it starts to soften.
- Add Bell Peppers: Add the sliced red and yellow bell peppers and stir-fry for another 2-3 minutes until they begin to soften.
- Add Carrots: Toss in the julienned carrots and stir-fry for 2 more minutes to blend the flavors and soften the vegetables.
- Add Aromatics: Add minced garlic and grated ginger, cooking for 1 minute more until fragrant.
- Mix Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil creating a flavorful sauce.
- Add Sauce to Skillet: Pour the sauce mixture into the skillet and toss the vegetables to coat evenly.
- Simmer and Add Water: Bring the sauce and vegetables to a simmer, then add 2 tablespoons of water stirring well.
- Prepare Cornstarch Slurry: In a separate small bowl, combine cornstarch with a tablespoon of water to create a slurry.
- Thicken Sauce: Slowly pour the cornstarch slurry into the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
- Combine Chicken: Add the cooked chicken back into the skillet and toss everything together to blend the flavors.
- Cook Noodles: Meanwhile, cook the rice noodles according to package instructions, generally boiling for 4-5 minutes until tender.
- Drain Noodles: Drain the cooked rice noodles thoroughly to prevent sogginess.
- Add Noodles to Skillet: Add the drained noodles to the skillet with chicken and vegetables.
- Toss Together: Toss everything well, ensuring noodles are fully coated with the thickened sauce.
- Add Sesame Seeds: Sprinkle sesame seeds over the stir fry and toss again for even distribution.
- Garnish: Top the dish with sliced green onions for a fresh finish.
- Serve: Serve the chicken stir fry noodles immediately while hot to enjoy optimal flavor and texture.
Notes
- Use fresh ginger and garlic for the best flavor.
- Adjust the sauces to taste if you prefer it sweeter, saltier, or more tangy.
- Rice noodles cook quickly; avoid overcooking to maintain texture.
- You can substitute chicken breasts with thighs for a juicier result.
- For a vegetarian option, replace chicken with tofu and use vegetarian oyster sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
