Chicken Stir-Fry with Rice Noodles is one of those magical dishes that manages to be both incredibly comforting and downright exciting to eat. Imagine tender strips of chicken mingling with crunchy rainbow veggies, all tossed together in a glossy, savory sauce that clings to each slippery rice noodle just right. This is a go-to recipe for busy weeknights, lazy weekend dinners, or whenever you just crave something vibrant, fresh, and packed with flavor—all ready in about half an hour. It’s even better when you share it with friends or family, because everyone will dive in for seconds!
Ingredients You’ll Need
One of the best things about Chicken Stir-Fry with Rice Noodles is how simple the ingredient list is while still delivering loads of flavor and gorgeous color. Each element has a purpose, whether it’s adding crunch, aroma, or savory depth, creating a balanced stir-fry that never gets boring.
- Rice noodles (8 oz): These noodles soak up the sauce and give the dish its classic chewy texture; soak or cook based on package directions for the perfect bite.
- Boneless skinless chicken breast (1 lb, thinly sliced): Slicing the chicken thinly ensures it cooks quickly and stays tender.
- Vegetable oil (2 tablespoons): Use a neutral oil for high-heat stir-frying and a clean taste.
- Red bell pepper (1, thinly sliced): Adds a burst of sweetness and eye-catching color.
- Shredded carrots (1 cup): For crunch, color, and a touch of natural sweetness.
- Broccoli florets (2 cups): Offers satisfying texture and soaks up all that delicious sauce.
- Green onions (3, sliced): These bring a hint of bite and bright freshness, especially when added at the end.
- Garlic (3 cloves, minced): No great stir-fry is complete without plenty of garlic for rich, aromatic depth.
- Fresh ginger (1 tablespoon, grated): This lifts the whole dish with zesty, warming flavor.
- Low-sodium soy sauce (1/4 cup): The backbone of the stir-fry’s savory base; low-sodium gives you more control.
- Oyster sauce (2 tablespoons): Provides that irresistible, slightly sweet umami punch.
- Hoisin sauce (1 tablespoon): Adds depth, sweetness, and a subtle hint of spice.
- Sesame oil (1 tablespoon): For that finishing nutty, toasty aroma that makes the dish unmistakably stir-fry.
- Cornstarch mixed with water (1 teaspoon + 2 tablespoons): Helps the sauce cling beautifully to every component.
- Sesame seeds and lime wedges (optional): For garnish; sprinkle and squeeze to taste just before serving for an extra pop.
How to Make Chicken Stir-Fry with Rice Noodles
Step 1: Prepare the Rice Noodles
Start by cooking the rice noodles according to the package instructions—some require a quick soak, while others need a brief boil. Once done, drain and rinse them under cold water to prevent sticking. Set the noodles aside so they’ll be ready to soak up all that gorgeous sauce at the end!
Step 2: Whisk Together the Stir-Fry Sauce
Grab a small bowl and whisk up the soy sauce, oyster sauce, hoisin sauce, sesame oil, and your cornstarch-water mixture. This heavenly blend is what will give your Chicken Stir-Fry with Rice Noodles its irresistible savory umami flavor and create that shiny, velvety coat on every bite.
Step 3: Sauté the Chicken
Heat up your wok or largest skillet with a little vegetable oil over medium-high heat. Swirl in the sliced chicken, season lightly with salt, and let it cook, undisturbed at first, so you get a golden sear. Stir and cook for about 5–6 minutes until the chicken is browned and cooked through. Transfer it to a plate and keep warm.
Step 4: Crisp-Tender Veggies
Add a splash more oil if needed, then toss in the red bell pepper, carrots, broccoli florets, minced garlic, and grated ginger. Stir-fry for 4–5 minutes, keeping the heat high and the vegetables moving so they stay vibrant and crisp-tender—not mushy! This step is key for texture and a burst of fresh flavor.
Step 5: Bring It All Together
Slide the cooked chicken back into the pan and pour your sauce over the top. Stir everything together, letting that sauce bubble and thicken—thanks to the cornstarch, it’ll get glossy and will cling to every chicken and veggie morsel. Let it cook for about 2 more minutes.
Step 6: Toss With Noodles
Add the drained rice noodles directly to the skillet and use tongs to gently toss everything together. The noodles heat through while soaking up the flavors. Give everything a final toss, making sure the sauce coats each part of the Chicken Stir-Fry with Rice Noodles evenly.
How to Serve Chicken Stir-Fry with Rice Noodles
Garnishes
Finish your stir-fry with a shower of toasted sesame seeds and a generous squeeze of fresh lime. If you love a bit of heat, sprinkle a pinch of chili flakes or drizzle on some sriracha. The sesame and lime brighten up every forkful and add just the right finishing touch.
Side Dishes
Chicken Stir-Fry with Rice Noodles can shine as a complete meal, but it’s also fabulous alongside a fresh Asian-inspired cucumber salad, miso soup, or lightly steamed edamame pods sprinkled with sea salt. These sides keep things light and let your main dish truly be the star.
Creative Ways to Present
Try serving Chicken Stir-Fry with Rice Noodles in oversized bowls with chopsticks for a fun, casual vibe, or plate in neat little mounds for an elegant dinner party look. For gatherings, portion it into takeout-style boxes and line them up for an at-home street food experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chicken Stir-Fry with Rice Noodles, let it cool to room temperature before transferring to airtight containers. It keeps beautifully in the refrigerator for up to three days, making it ideal for weekday lunches or quick dinners on the run.
Freezing
Freezing is possible, though the veggies may soften slightly when reheated. Place portions in freezer-safe containers or bags, remove as much air as possible, and freeze for up to two months. When you’re ready, thaw overnight in the fridge for best texture results.
Reheating
For best results, reheat Chicken Stir-Fry with Rice Noodles gently in a skillet over medium heat with a splash of water to loosen the sauce. If you’re in a hurry, the microwave works—just cover loosely and stir halfway through heating to avoid uneven warming.
FAQs
Can I use a different protein?
Absolutely! Swap the chicken for thinly sliced beef, shrimp, or tofu for equally delicious versions. Adjust cooking times based on your protein; shrimp cooks even faster, while beef or tofu can be stir-fried just until browned.
How do I keep the noodles from sticking?
After draining, rinse the rice noodles with cold water and toss them with a drop of oil if you’re not using them right away. This keeps them loose and easy to mix into your Chicken Stir-Fry with Rice Noodles.
Is this recipe gluten-free?
With rice noodles and by using gluten-free soy sauce and hoisin, Chicken Stir-Fry with Rice Noodles can easily be made gluten-free. Always check your sauce labels to make sure.
Can I add extra vegetables?
Definitely! Feel free to toss in snap peas, baby corn, mushrooms, or any crunchy veggies you love. Stir-fries are endlessly adaptable, so use whatever’s in season or waiting in your fridge.
What if I don’t have oyster sauce?
No oyster sauce? No worries! Substitute with extra soy sauce and a touch more hoisin, though you’ll miss some depth. Even still, your Chicken Stir-Fry with Rice Noodles will turn out tasty and satisfying.
Final Thoughts
There’s nothing quite like the instant comfort and pure delight you get from a big bowl of Chicken Stir-Fry with Rice Noodles. It’s the kind of recipe you’ll come back to again and again, tweaking and tailoring to make it your own. Gather your ingredients, fire up your pan, and treat yourself to this colorful, flavor-packed meal—you’ll be amazed at how easy and rewarding homemade stir-fry can be!
Print
Chicken Stir-Fry with Rice Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Chicken Stir-Fry with Rice Noodles recipe is a quick and flavorful dish that’s perfect for busy weeknights. Tender slices of chicken, colorful vegetables, and chewy rice noodles are coated in a savory sauce that will have your taste buds singing. Customize it with your favorite protein or spice level for a meal the whole family will love.
Ingredients
Rice Noodles:
- 8 oz rice noodles
Chicken Stir-Fry:
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cups broccoli florets
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Sesame seeds and lime wedges for garnish (optional)
Instructions
- Cook Rice Noodles: Cook rice noodles according to package directions. Drain, rinse with cold water, and set aside.
- Prepare Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch mixture. Set aside.
- Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook until browned and cooked through, about 5–6 minutes. Remove chicken and set aside.
- Stir-Fry Vegetables: In the same skillet, add more oil if needed, then sauté bell pepper, carrots, broccoli, garlic, and ginger for 4–5 minutes until vegetables are crisp-tender.
- Combine Ingredients: Return the chicken to the pan and pour in the sauce mixture. Stir well and cook for another 2 minutes until the sauce thickens slightly. Add cooked rice noodles and toss everything together until heated through and well coated.
- Serve: Garnish with sesame seeds and lime wedges if desired. Serve hot.
Notes
- Feel free to swap the protein for shrimp, tofu, or beef.
- Add chili flakes or sriracha for a spicy kick.
- This dish is best enjoyed fresh but can be refrigerated and reheated gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg
