This quick stir fry is the kind of meal that turns even the busiest evening into something warm and comforting.
As the vegetables hit the hot pan and the ginger begins to sizzle, the whole kitchen fills with irresistible, savory aroma.
You’ll love how simple the process feels—just a bit of chopping, a fast stir in the wok, and dinner comes together in minutes.
And your family will enjoy twirling the tender rice noodles and customizing their bowls with extra sauce or toppings they love.
It’s a fresh, colorful, all-in-one dish that tastes like your favorite takeout, but made at home in less than 30 minutes.
For the Chicken Stir Fry
- Rice Noodles – These form the base of the dish. They cook quickly and soak up the sauce beautifully.
- Vegetable Oil – Used for both tossing the noodles and stir-frying the chicken and vegetables.
- Chicken Breasts – Slice them into bite-sized strips so they cook fast and stay tender.
- Salt and Black Pepper – Simple seasoning to bring out the flavor of the chicken and veggies.
- Bell Peppers – Add bright color and sweetness. Use all red or mix red and green.
- Broccoli – Gives the stir fry a fresh crunch and extra nutrients.
- Mushrooms – Shiitake or portobello add savory depth and a meaty texture.
- Fresh Ginger – Provides bold, aromatic flavor that ties the whole stir fry together.
For the Stir Fry Sauce
- Chicken Broth – Forms the liquid base of the sauce and helps everything simmer together.
- Soy Sauce – Use regular, not low-sodium, for the best flavor and proper seasoning.
- Ketchup – Adds a subtle sweetness and body to the sauce.
- Cornstarch – Thickens the sauce so it clings to the noodles and chicken.
- Sesame Oil – Drizzled at the end for that classic, nutty stir-fry finish.
The Best Chicken Stir Fry with Rice Noodles
This quick stir fry brings together tender chicken, springy rice noodles, and a mix of colorful vegetables for a satisfying dinner that comes together fast. Everything cooks in one pan, making it a practical option for busy weeknights.
Print
Pin
Servings: 4
-
Save
Ingredients
- 12 oz rice noodles
- 3 Tbsp vegetable oil
- 1 lb skinless boneless chicken breasts, sliced into bite-sized strips
- Salt and black pepper, to taste
- 1 red bell pepper, or 1/2 red and 1/2 green, sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portobello mushroom, sliced
- 1 Tbsp fresh ginger, peeled and grated
- 1/2 cup chicken broth
- 2 Tbsp soy sauce, not low-sodium
- 2 Tbsp ketchup
- 1 tsp corn starch
- A few drizzles of sesame oil
Instructions
- Bring a medium pot of salted water to a boil. Add the rice noodles and cook over medium heat for 2–4 minutes, depending on the thickness, until just tender. Drain and toss with 1 tablespoon of the vegetable oil.
- Heat the remaining 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Lightly season the chicken with salt and pepper, then stir-fry for about 3 minutes, or until fully cooked. Transfer the chicken to a plate.
- Add the bell peppers, broccoli, and mushrooms to the same pan. Sauté for 1 minute. Stir in the ginger and continue cooking for 2 more minutes.
- In a separate bowl, whisk together the chicken broth, soy sauce, ketchup, and cornstarch.
- Return the chicken to the pan, add the noodles, and pour in the broth mixture. Stir-fry for about 3 minutes, or until everything is heated through and the chicken is cooked completely.
- Finish with a drizzle of sesame oil and adjust the seasoning with additional salt and pepper if needed. Serve hot.
- Straight-cut rice noodles can usually be found in the Asian foods aisle.
- If you substitute low-sodium soy sauce or broth, you may need extra salt to keep the flavors balanced.
- “Can I cheat and use pre-chopped or frozen veggies?”
Absolutely. This is a quick dinner, not a test of knife skills. Frozen broccoli or pre-cut mushrooms work a treat — just keep in mind they release a bit more water, so simmer the sauce an extra minute to thicken. Easy fix!
- “How do I stop the rice noodles from turning into a sticky clump?”
The trick is to cook them just until they loosen — not fully soft. Drain, toss with a drizzle of oil, and they’ll stay nice and separate when you throw everything together in the wok. No gluey noodle drama!
- “Why does my stir fry sometimes end up watery?”
Two words: crowded pan. Stir-frying needs space and high heat. If the veggies steam instead of fry, the sauce gets thin. Use your biggest pan, keep the heat cranked, and cook fast. Boom — glossy, thick sauce every time.
- “Is the sesame oil really necessary?”
Necessary? Nope. Magical? Yep. It adds that little punch of toasty aroma right at the end. If you don’t have it, skip it — the dish still tastes great. But if you do have it… use it. It’s the finishing move.
- “Can I make this gluten-free?”
Very easily. Rice noodles and chicken are naturally GF. Just grab a gluten-free soy sauce (or tamari) and check that your broth is GF too. That’s it — you’re sorted.
