Yummy Chicken Stir Fry Rice Noodles is like a happy dance for your taste buds.
With juicy chicken, friendly veggies, and tasty noodles, it’s the easiest and yummiest dinner ever.
It’s my favorite because it’s quick, easy, and perfect for any night.
You’ll love it – promise!
Flavors, Textures, and Overall Taste Profile:
Imagine chicken getting all cozy in a sauce made of soy sauce, oyster sauce, and a little sugar sweetness.
And the rice noodles?
They’re like your favorite blanket – chewy, comfy, and just right.
Tips and Techniques:
- Garlic is the taste hero – don’t hold back!
- Let the chicken cook until it’s all golden and yummy.
- Toss in those pak choy leaves last for a crispy surprise.
- Mix the sauce with love – it’s the secret to the flavor party!
Here’s what I used for this recipe:
Chicken Stir Fry Rice Noodles
Yummy Chicken Stir Fry Rice Noodles is like a happy dance for your taste buds. With juicy chicken, friendly veggies, and tasty noodles, it's the easiest and yummiest dinner ever. You'll love it – promise!
Ingredients
For the Stir Fry:
- Rice Noodles (enough for 2 servings)
- 4 Garlic cloves minced
- Pak Choy Leaves washed and chopped
- 4 Chicken Thighs deboned and unskinned, cut into bite-sized pieces
- 1/2 Onion thinly sliced
- 2 Bell peppers (different colors for visual appeal), thinly sliced
For the Sauce:
- 1/4 cup Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Brown sugar
- 1/4 cup Water
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, and water until the sugar is dissolved. Set aside.
- Heat a large wok or skillet over medium-high heat.Add a tablespoon of cooking oil to the pan.Add minced garlic and stir-fry for about 30 seconds until fragrant.Add chicken pieces to the wok and cook until browned and cooked through. This may take about 5-7 minutes.
- Push the cooked chicken to one side of the wok and add a bit more oil to the empty side.Add sliced onions and bell peppers to the wok, stir-frying until the vegetables are slightly tender but still crisp.
- Mix the cooked chicken with the vegetables in the wok.Add chopped pak choy leaves and stir-fry briefly until they wilt.
- Add the cooked rice noodles to the wok, tossing to combine with the chicken and vegetables.Pour the prepared stir-fry sauce over the ingredients and toss everything together until well coated and heated through.
- Once everything is thoroughly combined and heated, remove the wok from heat.Serve the chicken stir fry over rice noodles immediately.