Chicken Stir Fry with Rice Noodles


  • 12 oz rice noodles 
  • 3 tablespoons vegetable oil 
  • 2 skinless boneless chicken breasts, sliced into bite-size strips 
  • 1 red bell pepper (or 1/2 red and 1/2 green), sliced 
  • 1 cup broccoli, chopped 
  • 4 oz shiitake or portabello mushroom, sliced 
  • 1 tablespoon peeled and shredded fresh ginger 
  • 1/2 cup chicken broth 
  • 2 tablespoons soy sauce 
  • 2 tablespoons ketchup 
  • 1 teaspoon cornstarch 
  • few drizzles of sesame oil

  1. Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
  2. In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat, add chicken and stir-fry for about 3 minutes. Remove from the skillet and set aside.
  3. Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
  4. In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
  5. Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is cooked through.
  6. Right before serving drizzle sesame oil. Grab a fork and enjoy!


Straight cut rice noodles can be purchased in the Asian section of most grocery stores.

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