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4 from 1 vote

Chicken Noodle Stir Fry

Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: American, asian, Chinese, Japanese
Servings: 6 people
Author: Stacey Little | Southern Bite


  • 10 ounces rice noodles
  • 2 large boneless skinless chicken breasts, finely diced
  • salt
  • pepper
  • 2 tabelspoons vegetable oil
  • 1 small head broccoli, washed and cut into florets (about 2 cups cut)
  • 1 carrot, peeled and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 white onion, thinly sliced
  • 1 cup sliced mushrooms
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 teaspoon ground ginger
  • 1/4 cup soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon chili garlic sauce (optional)
  • 3 tablespoons corn starch


  • Cook the rice noodles according to the package instructions and drain. Set aside.
  • Season the chicken with salt and pepper. In a large skillet, heat the oil over medium high heat. Add the chicken to the skillet and brown for 3 to 5 minutes or just until cooked through. Remove the chicken from the skillet with a slotted spoon allowing the grease to remain in the skillet. Set the chicken aside.
  • Add additional oil if necessary then add the broccoli, carrot, bell pepper, onion, and mushrooms. Cook about 5 minutes, stirring occaionsally, until the vegetabels are tender to your liking. Add the garlic and cook for 1 minute. Add the chicken back to the skillet.
  • In a small bowl, whisk together the chicken broth, ginger, soy sauce, rice vinegar, chili garlic sauce, and cornstarch. Pour the sauce in the skillet and bring to a boil, stirring frequently. Reuce the heat to a simmer and allow the sauce to thicken. Add the cooked rice noodles to the skillet and mix together.