This Rice Noodle Chicken Stir-Fry will replace those takeout cravings with a healthy homemade alternative!
Before you even think about ordering tonight’s dinner for delivery, read this recipe; I’m back at it again with another fakeaway dish!
On the menu today: rice noodle chicken stir-fry. If you’ve been keeping up with my fakeaway series here on FFF, you know I am an absolute connoisseur of takeout. Chinese, Mexican, Japanese, Italian, you name it… if it’s delivered to your home, and it comes in portion-sized boxes with little packets of sauce, I’m here for it.
What I don’t love are the piles of empty takeout boxes and the guilty feeling in my stomach after a few evenings of takeout food for dinner. Sure, it’s a nice Friday night treat once in a while, but most days, I’m trying to practice a healthier, more budget-conscious approach to my meals. That’s why I’ve been working hard this year to find some at-home alternatives to my favorite takeout dishes, starting with all things stir-fry.
Stir-frying’s roots can be traced back to ancient China, as a method of quickly cooking food over high heat, which preserved the nutrients in the ingredients while using minimal fuel. This culinary technique spread throughout Asia and beyond, becoming a cornerstone dish of Chinese cuisine and influencing cooking styles around the world.
Today’s focus is on rice noodle stir-fry. Made with thinly sliced tender chicken breast, a rainbow of fresh veggies, and a delectable homemade sauce, my latest creation might just replace my favorite dish to order from my local Chinese takeout. The best bit: the light, soft, but still so filling rice noodles.
Is a Rice Noodle Chicken Stir-Fry Healthy?
This rice noodle stir-fry is a healthy option for at-home chefs! Sometimes it’s hard to believe a dish like this could be so delicious and so good for you, but this stir-fry isn’t just packed with flavor, it’s packed with health benefits, too! The lean chicken breast is an excellent source of low-fat protein, and each individual vegetable brings its own “pro” to the plate, from the vitamin C in the bell pepper and broccoli to the beta-carotene in the carrot.
Stirred (Not Shaken)
There’s a reason why I’m so keen on stir-fries these days. Have you ever heard of the expression, “If it ain’t broke, don’t fix it?” This is kind of like that, except, “If it ain’t dirty, don’t wash it.” Stir-frying foods is an easy and efficient way to cook everything in one big dish, saving you time on clean-up later. Plus, I love how easy it is to just toss everything together and go, go, go!
There is a secret order to stir-frying, though. First, you’ll want to safely and thoroughly cook your protein. Then, you can add your flavorful veggies, sauces, and other ingredients! Combine ‘em all in your wok or skillet, and you’ve got yourself a one-dish wonder.
How to make ahead and store
You can store any leftovers in an airtight container in the refrigerator for about 4 to 5 days. You can also prepare all the ingredients in advance (apart from cooking the noodles), and store them in separate containers in the refrigerator for up to 2 days before cooking the dish. To reheat leftovers, return the stir-fry to a skillet on low heat until warmed through, or heat gently in the microwave.
Serving Suggestions
This rice noodle stir-fry was designed to curb your takeout cravings, so make sure you serve it up with other staple takeout dishes! Start off your Asian-inspired feast with these veggie Spring Rolls, enjoy your stir-fry with a side of Din Tai Fung Cucumber Salad, and finish the evening with a staple Asian dessert: Mango Sago!
Before you know it, you’ll have forgotten about the days of stale fortune cookies, and all you’ll crave after a long day is your own homemade stir-fry.
Ingredients
- 8 oz rice noodles
- 1 lb boneless skinless chicken breast thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper thinly sliced
- 1 cup broccoli florets
- 1 carrot julienned
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Soak the rice noodles in warm water for about 10 minutes or until soft, then drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until it is nearly cooked through, about 3 to 4 minutes.
- Add the garlic, ginger, bell pepper, broccoli, and carrot to the skillet. Stir-fry for another 2 to 3 minutes or until the vegetables are tender.
- Stir in the soy sauce, oyster sauce, and sesame oil. Add the drained noodles and toss everything together. Cook for an additional 2 minutes to heat through. Season with salt and pepper to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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