Chicken stir-fry rice noodles with broccoli and carrots
This delicious chicken stir-fry rice noodles is filled with protein and veggies, making a wonderfully flavorful meal that the whole family will enjoy.
Ingredients
 | 250 g (1/2 lb) of boneless chicken, fresh or defrosted. |
 | 2 cups of fresh broccoli. You can also use frozen broccoli, just let it cook longer on the stovetop. |
 | 1 Spring onion, the green part of a spring onion, chopped and served on top. |
 | (Optional) 1/2 carrot, grated |
 | 500 g (1 lb) of any type of Asian-style noodles, egg noodles or rice noodles. I’m using rice noodles. |
 | 2 tablespoons of vegetable oil |
 | 1/4 teaspoon of plain or toasted sesame seeds |
Spices and flavoring for the sauce:
 | 4 tablespoons of soy sauce, low-sodium if possible |
 | 1/4 teaspoon of ground ginger powder |
 | 1/4 teaspoon of garlic powder or flakes |
 | 2 tablespoons of tomato sauce or coulis |
 | 1/2 cup of any type of chicken stock or chicken broth. |
 | Pinch of salt and pepper |
How to make this chicken stir-fry rice noodles
- Cook the noodles in a large pot according to package instructions, then drain.
- Slice the chicken into thin strips.
- Mix the sauce ingredients in a small bowl until combined.
- Cook the chicken in a large wok with vegetable oil over medium heat for 5–7 minutes, until fully cooked.
- Remove the chicken and set aside.
- Sauté the broccoli, carrots, and white parts of the spring onions in the wok with the sauce until tender.
- Return the chicken and noodles to the wok and toss until everything is evenly coated.
- Garnish with sesame seeds and the green parts of the spring onions.
- Serve warm.
Stir fry is an Asian-inspired dish that is bursting with flavor. Practially speaking, it’s also a great way to use up leftover chicken and vegetables when you simply have no idea what to cook for dinner.
This recipe takes less than 30 minutes, and the only thing you have to really pay attention to is making sure that the chicken is fully cooked.
Then just combine the rest of the cooked ingredients, and dinner is served!
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Chicken stir fry with rice noodles, broccoli, and carrots
Equipment
Ingredients
- 250 g of boneless chicken (1/2 lb)
- 2 cups of broccoli
- 1 chopped spring onion
- 500 g of rice noodles (1 lb)
- 2 tablespoons of vegetable oil
- 1/4 teaspoon of sesame seeds
- 1/2 grated carrot
Sauce
- 1/4 teaspoon of ginger powder
- 1/4 teaspoon of garlic powder
- 2 tablespoons of tomato sauce or coulis
- 4 tablespoons of soy sauce low-sodium
- 1/2 cup of chicken stock
Instructions
- In a large pot, cook the noodles according to package instructions.
- Once the noodles have been cooked, drain the water.
- Cut the chicken into thin strips.
- In another small bowl, mix the ingredients for the sauce.
- In a large wok or saucepan, cook the chicken at medium heat for 5-7 minutes with the vegetable oil, until completely cooked.
- Move the chicken to a separate plate.
- Add the broccoli, carrots, and white part of the spring onions to the wok and cook in the sauce until softened.
- Add the chicken and the noodles back into the wok and mix throughly until the sauces cover everything.
- Sprinkle with sesame seeds and the chopped green portion of the spring onions.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This chicken stir-fry rice noodles with broccoli and carrots can be served with an appetizer like these Instant pot potstickers or these fresh seafood spring rolls.
How to store it?
This chicken noodle stir fry can easily be prepared in advance, and kept for at least a couple of days in the fridge. You can keep it in these glass containers, which also can serve to transport a packed lunch.
