CHICKEN STIR FRY WITH RICE NOODLES
Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.
Provided by Nagi
Time 15m
Number Of Ingredients 18
Steps:
- Mix chicken, cornstarch and oil in a bowl.
- Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
- Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
- Heat oil in a wok or large skillet over high heat.
- Add garlic and onion, cook for 30 seconds.
- Add chicken, cook for 1 minute until it changes colour from pink to white.
- Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
- Add mushrooms, cook for 30 seconds.
- Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
- Garnish with sesame seeds and green onions then serve immediately.
Nutrition Facts : ServingSize 419 g, Calories 427 kcal
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."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- 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 : Calories 293 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 498mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
RICE NOODLES WITH STIR-FRIED CHICKEN, TURNIPS AND CARROTS
Turnips are a perfect winter vegetable for a hearty stir-fry.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan.
- Combine the broth, soy sauce and rice wine or sherry in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl. Have everything within reach of your wok or pan.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the chicken in a single layer. Season with salt and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, until opaque. Scoop out of the wok or pan and set aside in a bowl or on a plate.
- Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili flakes. Stir-fry no more than 10 seconds and add the carrots, turnips and sesame seeds. Stir-fry for 1 minute and add the broth, the chicken with any liquid that has gathered in the bowl or on the plate, the salt and the sugar, and stir-fry for 1 minute. Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender. Add the cilantro and sesame oil, remove from the heat and serve.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 23 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 906 milligrams, Sugar 8 grams, TransFat 0 grams
EASY CHICKEN AND VEGETABLE STIR-FRY
This is my own creation. It goes great with white rice, jasmine rice, or fried rice, plus icy orange soda and, of course, La Choy® crispy fried noodles!
Provided by Sandi Nicol
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 42.8 g, Cholesterol 64.6 mg, Fat 15.5 g, Fiber 8.3 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 864.6 mg, Sugar 17.3 g
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
STIR-FRIED RICE NOODLES WITH CHICKEN AND VEGETABLES
A snappy supper dish or tasty light meal, this fresh and colourful stir-fry is as flavoursome as it is healthy.
Provided by English_Rose
Categories Chicken Breast
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a wok, placed over a medium heat. Tip in the chicken and stir-fry for 2-3 minutes. Break in the egg and cook briskly with the chicken until cooked through
- Add the drained rice noodles, followed by the vegetables. Season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.
- The noodles should be quite moist - add a little stock or water to loosen the texture. Sprinkle with black pepper just before serving.
- This dish is served with a set of 3 condiments: fish sauce, chili powder, and chopped chilies steeped in vinegar with a pinch of sugar.
Nutrition Facts : Calories 1277.6, Fat 40.3, SaturatedFat 8.4, Cholesterol 304.3, Sodium 2928.5, Carbohydrate 175.3, Fiber 3.4, Sugar 13.9, Protein 49.5
STIR-FRIED CHICKEN AND VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
- Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
NOODLES WITH STIR-FRIED CHICKEN AND VEGETABLES
Number Of Ingredients 23
Steps:
- Remove bones and skin from chicken breast cut chicken into thin slices. Mix chicken, 1/2 teaspoon cornstarch, 1/4 teaspoon salt and the white pepper in medium bowl. Cover and refrigerate 30 minutes. Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into thin strips. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute drain. Immediately rinse in cold water drain. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces cut stems diagonally into 1/4-inch slices (do not combine leaves and stems). Mix oyster sauce, 2 tablespoons cornstarch, 2 tablespoons water, the sugar and sesame oil.Heat 2 quarts water to boiling in Dutch oven stir in noodles. Heat to boiling reduce heat to medium. Cook uncovered 5 minutes or until done drain. Rinse in cold water drain well. (If using dry egg noodles, cook as directed on package.)Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Reduce heat to medium. Add noodles cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter keep warm in 300° oven.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add chicken, garlic and gingerroot stir-fry until chicken turns white. Remove chicken from wok. Wash and thoroughly dry wok.Heat wok until very hot. Add 1 tablespoons vegetable oil tilt wok to coat side. Add bok choy stems, mushrooms and 1 teaspoon salt stir-fry 1 minute. Stir in bamboo shoots, water chestnuts and broth heat to boiling. Cook uncovered 1 minute. Stir in bok choy leaves heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Add chicken and pea pods cook and stir 30 seconds or until chicken is hot. Pour chicken mixture over noodles. 4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "stir fried rice noodles with chicken and vegetables recipes"
STIR FRY NOODLES WITH CHICKEN AND VEGETABLES - BAREFEET …
From barefeetinthekitchen.com
4.8/5 (13)Total Time 30 minsCategory Main CourseCalories 501 per serving
30-MINUTE RICE NOODLE CHICKEN STIR FRY RECIPE
From munchkintime.com
CHINESE CHICKEN WITH STIR FRY VEGETABLES - NO SPOON …
From nospoonnecessary.com
STIR-FRIED VEGETABLES WITH RICE NOODLES RECIPE - THE …
From thespruceeats.com
STIR FRY NOODLES WITH CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
CURTIS STONE'S STIR-FRIED RICE NOODLES WITH CHICKEN AND …
From copymethat.com
CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)
From natashaskitchen.com
CHICKEN STIR FRY WITH RICE NOODLES AND VEGGIES
From spotebi.com
10 BEST RICE STICK NOODLES CHICKEN RECIPES - YUMMLY
From yummly.com
CHICKEN STIR FRY WITH VEGETABLES NOODLES RECIPES
From yummly.com
CHICKEN AND RICE NOODLES - EASY DINNER RECIPE FROM
From orwhateveryoudo.com
RICE NOODLE STIR-FRIES - HOW-TO - FINECOOKING
From finecooking.com
CHICKEN STIR FRY WITH RICE NOODLES - HELL'S KITCHEN …
From hellskitchenrecipes.com
RICE NOODLES WITH STIR-FRIED CHICKEN AND VEGETABLES RECIPE | EAT ...
From eatsmarter.com
Cuisine AsianTotal Time 40 minsServings 4
20-MINUTE STIR FRY NOODLES WITH VEGGIES - YUMMY TODDLER FOOD
From yummytoddlerfood.com
RICE NOODLE STIR FRY - FOODIE WITH FAMILY
From foodiewithfamily.com
BEEF PAN FRIED NOODLES - 365 DAYS OF SLOW COOKING AND PRESSURE …
From 365daysofcrockpot.com
CHICKEN AND VEGETABLE STIR-FRY WITH RICE NOODLES - TWO OF A KIND
From twoofakindcooks.com
STIR FRY WITH RICE RECIPE - THERESCIPES.INFO
From therecipes.info
CHICKEN STIR FRY WITH RICE NOODLES | GORDON RAMSAY'S RECIPES
From chefesrecipes.com
STIR-FRIED NOODLES WITH VEGETABLES | RICARDO
From ricardocuisine.com
STIR-FRIED NOODLES WITH CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: STIR-FRIED NOODLES WITH CHICKEN & VEGETABLES | KITCHN
From thekitchn.com
CHINESE STIR FRIED RICE NOODLE RECIPE - KFOODS RECIPES
From kfoods.com
THAI STIR-FRIED NOODLES RECIPE WITH VEGETABLES - THE SPRUCE EATS
From thespruceeats.com
RICE NOODLES WITH CHICKEN AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
STIR FRIED CHICKEN RICE NOODLES - FLAVOR QUOTIENT
From flavorquotient.com
STIR-FRIED RICE NOODLES WITH EGGS AND GREENS RECIPE
From seriouseats.com
STIR FRY CLEAR RICE NOODLE WITH CHICKEN - CAMBODIAN RECIPES
From cambodiarecipe.com
CHICKEN STIR FRY RICE NOODLES - READY IN ONLY 20 MINUTES!
From savoryexperiments.com
RICE NOODLES WITH STIR-FRIED CHICKEN, TURNIPS AND CARROTS
From plain.recipes
STIR-FRIED RICE NOODLES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHICKEN FRIED RICE WITH VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
TAIWANESE PAN-FRIED RICE NOODLES RECIPE - SERIOUS EATS
From seriouseats.com
CHICKEN AND RICE NOODLE STIR FRY - KHIN'S KITCHEN - NOODLE RECIPE
From khinskitchen.com
STIR FRY NOODLES – FAST, HEALTHY RECIPE – WELLPLATED.COM
From wellplated.com
RICE NOODLES WITH VEGETABLES - KITCHEN SKIP
From kitchenskip.com
STIR-FRIED COOKED RICE - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
CHICKEN AND RICE NOODLE STIR FRY - SCRUFF & STEPH
From scruffandsteph.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search