Chicken Stir Fry with Rice Noodles



September 28, 2016
Chicken Stir Fry with Rice Noodles


500g rice noodles

3 tablespoons vegetable oil

2 skinless and boneless chicken breasts, sliced into bite-size strips

1/2 red and half a green bell pepper, sliced

1 cup broccoli

200 grams mushroom, sliced

1 tablespoon peeled and shredded fresh ginger

1/2 cup chicken broth

2 tablespoons soy sauce

2 tablespoons tomato sauce

few drizzles of sunflower oil


Bring medium size pan of salted water to a boil.

Add noodles and cook them on medium heat for about 2 minutes, or until barely tender.

Drain and stir in 1 tablespoon of vegetable oil.

In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat, add chicken and stir-fry for about 3 minutes.

Remove from the skillet and set aside.

Add bell peppers, broccoli, mushrooms and

ginger to the skillet and stir-fry for 3 minutes.

In a mixing bowl combine chicken stock, soy sauce and tomato sauce.

Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is cooked through.

Right before serving, drizzle olive oil.

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