Watch How to make this Chicken Stir Fry:
12 ounces of rice noodles, 3 tablespoons of vegetable oil, 1 pound of skinless, boneless chicken breasts cut into bite-sized strips, 4 ounces of chopped shiitake or portabello mushrooms, 1 cup of broccoli, 1 tablespoon of peeled and shredded fresh ginger, 1/2 cup of chicken broth, 2 tablespoons of soy sauce (NOT low-sodium), 2 tablespoons of ketchup, 1 teaspoon cornstarch, and a few drizzles of sesame oil
How to Make Chicken Stir Fry with Rice Noodles:
1. Bring medium size pan of salted water to a boil. When the noodles are barely tender, add them and cook over medium heat for 2 to 4 minutes, depending on the thickness of the noodles. Drain and stir in 1 tablespoon of vegetable oil.
2. Heat two tablespoons of vegetable oil in a large wok or skillet over high heat. After lightly seasoning the chicken with salt and pepper, put it in a hot skillet and stir-fry it for three minutes, or until the chicken is cooked through. Remove from the skillet and set aside.
3. After adding the ginger to the skillet and stir-frying it for two more minutes, add the bell peppers, broccoli, and mushrooms and sauté for one minute.
4. Combine the cornstarch, ketchup, soy sauce, and chicken stock in a mixing bowl.
5. Stir-fry the chicken for three minutes, or until it is hot and thoroughly cooked, after adding the noodles, broth mixture, and chicken to the skillet.
6. Right before serving drizzle sesame oil as season to taste with salt and pepper as desired. Grab a fork and enjoy!
Basic Stir Fry Sauce
I admit that I’ve been guilty of throwing some soy sauce or sweet chili sauce in and calling it a day. That may taste much better, but it’s not bad at all.
A harmonious blend of sweet, sour, spice, and salt characterizes the ideal chicken noodle stir-fry sauce in my opinion.
You can add a healthy dose of salt and the base flavor of the stir fry with the oyster sauce and dark soy sauce. I use brown sugar to balance and sweeten that strong taste of salt. Merely half a teaspoon is sufficient to achieve equilibrium. I then incorporate fresh lime juice to add the sour element. Lastly I add in white pepper. White pepper complements stir-fried foods well and has a higher spice level than regular black pepper.
Many recipes also thicken stir fry sauces with cornstarch/cornflour. I usually find that oyster sauce and dark soy sauce are thick enough, but if you think it needs more thickness, you can always add cornstarch or cornflour.
