Chicken Stir-Fry with Rice Noodles
Tender strips of chicken breast tossed with slippery rice noodles and crisp vegetables in a savory, slightly sweet sauce. Everything comes together in one hot wok in under 30 minutes for a quick weeknight dinner that feels like takeout.
For 4 servings
- prep
Soak the rice noodles.
Place rice noodles in a large bowl and cover with warm water. Let soak until pliable but still firm, about 15 minutes. Drain well and set aside.
TIPDon't use boiling water — the noodles will turn mushy during stir-frying. - prep
Slice the chicken and vegetables.
1.Slice chicken breast thinly against the grain into bite-sized strips.2.Cut broccoli into small florets, julienne the carrot, thinly slice bell pepper and onion.3.Mince garlic and grate ginger. Set everything aside in separate piles. - mix
Mix the stir-fry sauce.
In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil until the honey dissolves. Set aside.
- fry · ~4 min
Sear the chicken.
1.Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering.2.Add chicken strips in a single layer. Season with salt and pepper.3.Cook without moving for 1 minute, then stir-fry until golden and cooked through, 2-3 minutes more.4.Transfer chicken to a plate and set aside.TIPCook the chicken in a single layer for a good sear. Overcrowding steams it instead. - fry · ~4 min
Stir-fry the vegetables.
1.Add remaining 1 tablespoon vegetable oil to the hot wok.2.Add onion and stir-fry for 1 minute until fragrant.3.Add broccoli, carrot, and bell pepper. Stir-fry for 2-3 minutes until tender-crisp.4.Add garlic and ginger, toss for 30 seconds until fragrant.TIPKeep vegetables moving constantly over high heat to get a nice char without burning. - fry · ~2 min
Combine noodles, chicken, and sauce.
1.Return the cooked chicken to the wok with the vegetables.2.Add the drained rice noodles and pour the sauce over everything.3.Toss everything together with tongs for 1-2 minutes until noodles are evenly coated and heated through.4.Taste and adjust seasoning if needed. - garnish
Garnish with scallions and serve immediately.
Transfer to plates or a serving platter. Scatter sliced scallions generously over the top and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice chicken against the grain for tender, bite-sized strips that won't toughen.
- 2Soak rice noodles in warm water, not boiling, to keep them firm during stir-frying.
- 3Cook chicken in a single layer over high heat to get a golden sear, not steamed.
- 4Stir-fry vegetables in batches if your wok is small to maintain high heat and char.
- 5Toss noodles, chicken, and sauce with tongs to coat evenly without breaking the noodles.
- 6Serve immediately; rice noodles clump as they cool, so eat right away.
Adapt it for your goals.
Vegetarian
Replace chicken with firm tofu or tempeh for a plant-based protein that soaks up the sauce beautifully.
spicySpicy
Add 1 teaspoon chili garlic sauce or red pepper flakes to the stir-fry sauce for a kick of heat.
gluten freeGluten-free
Use tamari or coconut aminos instead of soy sauce to keep the dish gluten-free while maintaining umami.
extra veggieExtra-veggie
Add snap peas, bok choy, or mushrooms to boost volume and crunch without altering the core method.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality lean protein that supports muscle repair and keeps you full.
Rich in Vitamin A
Carrots and bell peppers supply beta-carotene, which the body converts into vitamin A for eye health.
Ginger Aids Digestion
Fresh ginger in the stir-fry can help soothe the stomach and reduce bloating.
Low in Added Sugar
A modest amount of honey provides sweetness without heavy refined sugars, keeping the dish balanced.
Frequently asked questions
Yes, but cooking times differ; use egg noodles or udon and cook according to package directions, then drain.
