Chinese Stir Fry Chicken over Rice Noodles

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

Ingredients:

  • 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

Directions:

  1. Cook noodles according to package directions.
  2. Meanwhile, add 1 tablespoon oil to a large wok (or skillet) over medium-high heat.
  3. Add chicken to hot oil, and saute 4 minutes or until browned and cooked through.
  4. Add water chestnuts, onion, and bell peppers to chicken; cook 2 more minutes. 
  5. Add in soy sauce, brown sugar, garlic powder, salt, red pepper and paprika to the contents of the wok; stir in well.
  6. Cook 2 minutes or until everything’s thoroughly heated and sauce is slightly thickened.
  7. Divide noodles into 3 – 4 equal portions. Serve chicken and veggies on top of noodles. 
    A small portion of the finished product in the wok.

    A small portion of the finished product in the wok.

    The rice stick noodles that go under the stir fry.

    The rice stick noodles that go under the stir fry.

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