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Stir-Fried Chicken and Rice Noodles Recipe

Stir-Fried Chicken and Rice Noodles Recipe photo by Taste of Home

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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."

This recipe is:

Healthy

Diabetic Friendly

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Stir-Fried Chicken and Rice Noodles Recipe

Prep: 25 min. Cook: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

2-1/2 teaspoons cornstarch
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or reduced-sodium chicken broth
2 teaspoons sesame oil
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup reduced-sodium chicken broth
2 tablespoons sugar
1 tablespoon Worcestershire sauce
3/4 teaspoon chili powder
3 ounces uncooked thick 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

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.
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.
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. Yield: 6 servings.

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 lean meat, 1-1/2 starch, 1-1/2 fat.

Originally published as Stir-Fried Chicken and Rice Noodles in Light & Tasty August/September 2005, p52

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Stir-Fried Chicken and Rice Noodles

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Reviewed on Feb. 27, 2013 by richtercory

I made this and was very excited. It was pretty good the first night but the second time we didn't like it. Could be because I didn't have cornstarch and used flour instead. There was more than enough sauce to cover the noodles. I don't feel like there could have been more.

Reviewed on Nov. 28, 2012 by kschmid

I used this recipe to break in my new Scanpan wok that was an early Christmas present. Have to say, I loved this recipe! The broccoli soaked up the flavor of the sauce perfectly and marinating the chicken brought out the flavors even more! I would marinate the chicken for a bit longer next time though, just to amp up the flavors more, also maybe add some carrots into the mix too.

Reviewed on Oct. 15, 2011 by lakeplace

Very delicate flavor and quick & easy to make. I like to add more vegetables (carrots, snow peas, even sprouts) and reduce the noodles. Very yummy!

Reviewed on Feb. 01, 2010 by Aveena

We really liked the marinating sauce used in this recipe! Even though I had never stir-fried before, this recipe seemed easy enough to follow and turned out great! I will definatly make it again

Reviewed on May. 22, 2009 by strabue

I thought this recipe was pretty good, and my family seemed to enjoy it too. The rice noodles were a litte hard to find at the store, but my mom found them eventually. This is definetly a keeper.