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:
- 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
- ⅔ cup broccoli flowerets
- 2-3 cups fresh bean sprouts
- ½ cup chicken stock
- 2½ 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
- ¼ cup chicken stock
- 1 tsp. Thai chili sauce or ¼ tsp. cayenne pepper or more to taste.
- Mix soy sauce and cornstarch. Stir in chicken pieces and set aside.
- Soak rice noodles in a pot of hot water per directions on the package. Drain. They will finish cooking in the stir fry.
- Combine all stir-fry sauce ingredients in a small bowl. Set aside.
- 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,
- 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!