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."
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
Reviews
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.
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