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Chicken Stir Fry with Rice Noodles (30 minute meal)

This is a fast and straightforward fry formula that comes along in half-hour. It’s good for busy weeknights, and it’s lighter and healthier than takeout! Takeout is usually dripping with sweet, salty and oily sauces however this 4-ingredient sauce is lightweight so flavorsome.

Chicken Stir Fry with Rice Noodles (30 minute meal)

Chicken fry with Rice Noodles is a straightforward and delicious dark meal loaded with healthy ingredients. A one-pan, thirty minute chicken fry formula.

Ok, this can be a first! A guest post!! I’ve been moving this concept around in my mind for a few time and so I saw this Chicken fry with rice noodles on my friend’s Instagram feed. we tend to created it over the weekend and also the entire family wanted it! you only want many ingredients and one-pan to create this simple and delicious dark meal. Please welcome Love from Munckintime:

Stir-Fry is one amongst the foremost fashionable Chinese dishes. it's loaded with delicious ingredients like chicken, noodles, bell peppers, broccoli and mushrooms.  Hi, i'm Love from Munchkintime, and that i am thus excited to share this delicious Stir-Fry formula with Chicken and Rice Noodles here at Natasha’s room. 

This Chinese formula is super simple to create.  All you may want is one cooking pan or a frying pan, and every one of the ingredients listed below.  It takes concerning half-hour to create this mouthwatering dish.  Delicious dinner created in no time!

Chicken Stir Fry with Rice Noodles (30 minute meal)



Ingredients


  • 12 oz rice noodles
  • 3 tablespoons vegetable oil
  • 1 lb 2 medium skinless boneless chicken breasts, sliced into bite-size strips
  • Salt and black pepper to taste
  • 1 red bell pepper or 1/2 red and 1/2 green, sliced
  • 1 cup broccoli chopped
  • 4 oz shiitake or portobello mushroom sliced
  • 1 tablespoon peeled and shredded fresh ginger
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce NOT low-sodium*
  • 2 tablespoons ketchup
  • 1 teaspoon cornstarch
  • few drizzles of sesame oil

Instructions


  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. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. 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 hot and fully cooked through.
  6. Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!

Recipe From : Natasha's Kitchen

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