Chicken Stir-Fry with Rice Noodles
A quick and flavorful weeknight dinner. Tender chicken and crisp vegetables are tossed with rice noodles in a savory soy-ginger sauce. Ready in under 30 minutes and perfect for a satisfying meal.
For 4 servings
Prepare the noodles and sauce.
Bring a large pot of salted water to a boil. Add 227g rice noodles and cook 3-5 minutes until tender. Drain and set aside. In a small bowl, whisk together 4 tbsp soy sauce, 2 tsp sesame oil, 2 tbsp water, and 1 inch grated ginger.
- Boil 227g rice noodles in salted water until tender, then drain.
- Grate 1 inch fresh ginger.
- Whisk together 4 tbsp soy sauce, 2 tsp sesame oil, 2 tbsp water, and grated ginger for the sauce.
TIPTo prevent noodles from sticking, rinse them briefly with cold water after draining and toss with a tiny bit of oil.Cook the chicken.
Cut 800g chicken breast into 1-inch pieces. Heat 1 tbsp garlic-infused oil in a wok over medium-high heat. Add half the chicken, season with salt and pepper, and cook 4-6 minutes, stirring, until golden and cooked through. Remove and repeat.
TIPCook chicken in batches to avoid overcrowding the pan, which can steam the chicken instead of browning it.Stir-fry the vegetables.
Slice 1 bell pepper and 1 carrot into thin strips. Chop 2 cups baby bok choy. Add remaining 2 tbsp garlic-infused oil to the wok. Stir-fry bell pepper and carrot for 3-4 minutes until tender-crisp. Add bok choy; cook 2 minutes until wilted.
- Slice 1 bell pepper and 1 carrot into thin strips.
- Chop 2 cups baby bok choy.
- Stir-fry bell pepper and carrot for 3-4 minutes.
- Add bok choy and cook for 2 minutes.
Combine everything.
Return cooked chicken to the wok with stir-fried vegetables. Add drained rice noodles and pour in the prepared sauce. Toss gently but thoroughly for 1-2 minutes until all ingredients are well coated and heated through.
Garnish and serve immediately.
Finely chop 0.25 cup scallions. Transfer the stir-fry to serving bowls. Garnish generously with fresh scallions. Serve immediately while hot for the best flavor and texture.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, have all your ingredients chopped and ready before you start cooking. Stir-frying is a very fast process.
- 2Ensure your wok or skillet is very hot before adding ingredients to get a good sear.
- 3Don't overcrowd the pan. If needed, cook the chicken or vegetables in batches.
- 4Feel free to add a squeeze of lime juice at the end for a touch of brightness.
Adapt it for your goals.
High protein
Increase the chicken to 1kg (about 2.2 lbs) and add 1 cup of shelled edamame along with the bok choy leaves for an extra protein boost.
vegetarianVegetarian
Replace the chicken with a 14-ounce block of extra-firm tofu, pressed and cubed. Stir-fry the tofu until golden brown before cooking the vegetables.
quickQuick
Use a pre-shredded coleslaw mix or broccoli slaw instead of chopping carrots and bok choy to save on prep time.
gluten freeGluten free
This recipe is naturally gluten-free, but ensure you use a certified gluten-free soy sauce or tamari.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
Rich in Vitamins
Bell peppers, carrots, and bok choy provide essential vitamins like Vitamin C and Vitamin A, which support immune function and vision.
Energy from Carbohydrates
Rice noodles provide easily digestible carbohydrates for a quick source of energy.
Frequently asked questions
Yes, it can be a very healthy meal. It's packed with lean protein from chicken and vitamins from the vegetables. Using low-sodium soy sauce and controlling the amount of oil keeps it balanced.