We eat a lot of chicken at our house, and I’m always looking for great recipes with chicken to add to our rotation. Anything with noodles is always a hit with our kids, and if I can get some veggies in there too, it’s a win-win.
Here’s a visual of the how-to with the recipe below:
We loved this thai noodle stir fry, and I think your family will too. Here’s the recipe:
Thai Noodle Stir Fry
·8 oz. rice noodles
·2 chicken breasts, cut into strips
·2 cloves garlic, minced
·1 thumb-size piece ginger, sliced very thinly into strips
·1 cup fresh shiitake mushrooms, sliced, stems discarded
·1 red bell pepper, sliced
·1 small carrot cut into thin sticks
·2/3 cup broccoli flowerets
·2-3 cups fresh bean sprouts
·1/2 cup chicken stock
·2 1/2 Tbsp. oil
·2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
To make the stir fry sauce:
·1 ½ Tbsp. soy sauce (may use gluten-free soy sauce
·1 Tbsp. fish sauce
·1 Tbsp. lime juice
·1/4 cup chicken stock
·1 tsp. Thai chili sauce or ¼ tsp. cayenne pepper or more to taste.
1. Mix soy sauce and cornstarch. Stir in chicken pieces and set aside.
2. Soak rice noodles in a pot of hot water per directions on the package. Drain. They will finish cooking in the stir fry.
3. Combine all stir-fry sauce ingredients in a small bowl. Set aside.
4. Heat a wok or large frying pan until hot. Add the oil then the garlic, ginger, carrots, mushrooms, and chicken with the marinade. Stir-fry 5-7 minutes, or until chicken and vegetables are cooked. If it dries out, add about 2 TBLS. chicken stock,
5. Add red pepper and stir-fry another 1-2 minutes. Add the noodles, then stir in the stir-fry sauce. Add bean sprouts, continuing to stir-fry another minute. You may want to add some lime juice after tasting. This recipe serves 3-4 people.
I hope you try it!
Have a great day!
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