Stir-Fried Chicken and Rice Noodles Recipe
- 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
- 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. Yield: 6 servings.
1 cup: 293 calories, 10g fat (2g saturated fat), 63mg cholesterol, 498mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 27g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 fat.
Reviews for Stir-Fried Chicken and Rice Noodles
"I made this the other day for dinner----would say it's a good base to start with, but needs a few changes. I highly suggest increasing the sauce if you want it to be a moist dish as the broccoli and noodles absorb the liquid. I tripled it and am glad I did. The broccoli was tasty, but the veggies need something more. I would cut back on the broccoli, add some colorful bright orange carrots, and maybe a few snow peas. The chicken had a good flavor and it was moist. It was the first time I ever used rice noodles. The only ones I could find were the thin-spaghetti-like rice vermicelli--too thin. A larger and flat noodle--rice flakes--would be what I'd look for. I will make this again, but with my changes next time."
"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."
"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."
"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!"
"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"
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.