Name: Chicken Stir Fry with Rice Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 12 oz rice noodles; 3 tbsp vegetable oil; 1 lb skinless boneless chicken breasts sliced into bite-sized strips; 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 tbsp fresh ginger peeled and grated; 1/2 cup chicken broth; 2 tbsp soy sauce; 2 tbsp ketchup; 1 tsp cornstarch; A few drops of sesame oil; Salt and black pepper to taste; Berlinger Haus 2.3 qt Casserole Pot; Berlinger Haus Non-Stick 11” Non-Stick Wok with Protector

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Chicken Stir Fry with Rice Noodles

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Servings

4

Prep Time

20 minutes

Cook Time

10 minutes

Quick and easy, perfect for busy weeknights, lighter and healthier than takeout! This Chicken Stir Fry with Rice Noodles has a 4-ingredient sauce that is light and flavorful, making it an instant favorite with your family!

Image of Chicken Stir Fry with Rice Noodles

Ingredients

12 oz rice noodles
3 tbsp vegetable oil
1 lb skinless boneless chicken breasts sliced into bite-sized strips
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 tbsp fresh ginger peeled and grated
1/2 cup chicken broth
2 tbsp soy sauce
2 tbsp ketchup
1 tsp cornstarch
A few drops of sesame oil
Salt and black pepper to taste

Tools

Berlinger Haus 2.3 qt Casserole Pot
Berlinger Haus Non-Stick 11” Non-Stick Wok with Protector

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Directions

Bring a Berlinger Haus 2.3 qt Casserole Pot 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.
In a Berlinger Haus Non-Stick 11” Non-Stick Wok with Protector, 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.
Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
Drizzle sesame oil and season to taste with salt and pepper before serving.