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Stir-Fried Chicken and Rice Noodles

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."
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    6 servings


  • 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


  • 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.
Nutrition Facts
1 cup: 293 calories, 10g fat (2g saturated fat), 63mg cholesterol, 498mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.
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  • cooktocook
    Jul 7, 2015

    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.

  • richtercory
    Feb 27, 2013

    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.

  • kschmid
    Nov 28, 2012

    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.

  • lakeplace
    Oct 15, 2011

    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!

  • Aveena
    Feb 1, 2010

    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

  • strabue
    May 22, 2009

    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.

  • sarahjames
    Sep 25, 2008

    No comment left

  • meyersox
    Nov 10, 2007

    No comment left

  • Elissa
    Jan 3, 2006

    No comment left