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Description
A high-protein chicken stir fry with rice noodles, featuring fresh vegetables like bell peppers, broccoli, and shiitake mushrooms in a savory sauce made with soy sauce, ginger, and ketchup.
Ingredients
- 12 ounces dry rice noodles
- 1 pound chicken breast, sliced into strips
- 1 large red bell pepper, sliced
- 1 cup broccoli florets
- 4 ounces shiitake mushrooms, sliced
- 0.5 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 2 tablespoons ketchup
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil
Instructions
- Soak or boil the rice noodles according to the package instructions until just tender, then drain and set aside.
- Whisk the chicken broth, soy sauce, ketchup, and cornstarch together in a small bowl to create the stir-fry sauce.
- Sear the chicken strips in a hot wok with oil until cooked through, then remove them and set aside.
- Flash-fry the peppers, broccoli, and mushrooms with the ginger for 3 minutes until vibrant and crisp-tender.
- Return the chicken and noodles to the wok, pour over the sauce, and toss everything together over high heat until the sauce thickens and coats the ingredients.
Notes
- This recipe is gluten-free if using tamari instead of soy sauce.
- Adjust spice level by adding chili flakes if desired.
- Serve hot with optional garnishes like green onions or sesame seeds.