April 16, 2014
One of the points of this blog is to share recipes that I try and enjoy, and since I’ve been blogging so much about Hong Kong and Asia lately, a quick-and-easy Chinese stir-fry recipe seemed very appropriate.
This recipe can easily be made gluten-free and vegetarian if you choose, and it’s easy to whip up on a weeknight after work – it takes less than 30 minutes in all. Enjoy this little taste of Asia!
Chinese Stir Fry Chicken over Rice Noodles
Serves: 3 – 4 people
- 7-oz box thin (Maifun) rice noodles
- 1 tablespoons dark sesame oil, divided (or substitute canola oil)
- 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces (or tofu for vegetarian version)
- 1 can of sliced water chestnuts, drained
- 1 cup sliced yellow onion
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 tablespoon low sodium soy sauce (or coconut aminos if gluten-free)
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon dried crushed red pepper
- ¼ teaspoon paprika
- Cook noodles according to package directions.
- Meanwhile, add 1 tablespoon oil to a large wok (or skillet) over medium-high heat.
- Add chicken to hot oil, and saute 4 minutes or until browned and cooked through.
- Add water chestnuts, onion, and bell peppers to chicken; cook 2 more minutes.
- Add in soy sauce, brown sugar, garlic powder, salt, red pepper and paprika to the contents of the wok; stir in well.
- Cook 2 minutes or until everything’s thoroughly heated and sauce is slightly thickened.
- Divide noodles into 3 – 4 equal portions. Serve chicken and veggies on top of noodles.