Stir-Fried Chicken and Rice Noodles Recipe
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Stir-Fried Chicken and Rice Noodles

By: Kim Pettipas  
"From Oromocto, New Brunswick, Kim Pettipas offers a great dish to showcase rice noodles. 'Don't let the ingredients fool you,' she warns, 'the stir-fry is very simple. We love its Asian flair.'"

Rating: This weblink has been rated 7 times with an average star rating of 4.1 Read Reviews (6)

Rate/Review | 463 people have saved this

Prep Time:
25 Min
Cook Time:
20 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 1/2 teaspoons cornstarch
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup white wine or chicken broth
  • 2 teaspoons sesame oil
  • 1 1/2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons sugar
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon chili powder
  • 3 ounces uncooked Asian rice noodles
  • 4 teaspoons canola oil, divided
  • 3 cups fresh broccoli florets
  • 2/3 cup chopped green onions
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1/4 cup unsalted dry-roasted peanuts

Directions

  1. In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside.
  2. Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm.
  3. Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.

Footnotes

  • Nutritional Analysis: 1 cup equals 293 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 498 mg sodium, 22 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1-1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2007 by carriehr 
This is an excellent stir fry recipe - I have six picky eaters at home and they all liked it! ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2007 by shimmers30 
This was really good and easy to make. I added spinach instead of onions and mixed in some... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2008 by Susan May 
This was good, but it was a little sweeter than I expected it to be. I basically followed the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2008 by Amy 
This is awesome! I just made it for may family, my kids ate it too! I put it over brown rice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2008 by ms_moneypenny 
I was hoping the chicken would have more flavor than it did after marinating it but overall it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2008 by Amy G 
All of the ingredients sounded like they would make a nice meal so I gave this a shot but it... MORE

 
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