30-Minute Chicken Stir Fry with Rice Noodles

This stir fry recipe from Natashas Kitchen on Youtube is definitely better than takeout. It’s loaded with healthy ingredients and comes together quickly – making it a good weeknight meal. It’s also a one-pan recipe, and I’m sure your family will clear the plates in no time. Watch the video below to learn the full recipe.

Ingredients:

• 12 oz of rice noodles
• 3 tbsp vegetable oil
• 2 skinless boneless chicken breasts, sliced into bite-size strips
• 1/2 red and green bell pepper, sliced
• 1 cup broccoli, chopped
• 4 oz shitake or portabello mushroom, sliced
• 1 tbsp ginger, peeled and shredded
• 1/2 cup chicken broth
• 2 tbsp sou sauce
• 2 tbsp ketchup
• 1 tsp cornstarch
• few drizzles of sesame oil

Directions:

Step 1

In a mixing jug, combine the chicken broth, soy sauce, ketchup, and cornstarch. Mix well to combine. Next, bring your pot of salted water to a boil, add the noodles, then cook on medium heat for about two to four minutes. After this, drain the noodles and stir in a tablespoon of oil to keep them from sticking. Set aside. Now, place a large pan over high heat and 2 tbsp of oil. Once the oil is hot, add the thinly sliced chicken breast and stir fry for three minutes.

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Step 2

Remove the chicken to a separate dish, and in the same pan, combine 1 cup of chopped broccoli, one sliced bell pepper, and 4 oz of mushroom. Stir the veggies for a minute, then add 1 tbsp of freshly grated ginger. Stir fry for another two minutes until your mushrooms are softened and your veggies are crisp. Put the cooked chicken and noodles back in the pan and pour the sauce over everything. Stir fry for another three minutes until everything is well combined. Finally, drizzle some sesame oil on top, then serve.

30-Minute Chicken Stir Fry with Rice Noodles