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This chicken stir-fry with rice noodle recipe is like a slightly simplified version of chicken Pad Thai, which is a dish my whole family can get behind. Chunks of tender chicken mixed with that immensely appealing taste and texture of rice noodles, plus a medley of Asian pantry ingredients. Nothing is better than a quick and easy stir fry (and I will hit those leftovers the next day, believe you me).
This is a version of a very popular shrimp and rice noodle stir-fry that I’ve been making for years. You will be gratified at how quickly this comes together, but it feels like a nice change of pace from other noodle stir-fries. It has a little bit of heat, but you can dial that up or down as you like. Kids really love noodle stir-fries, in my experience, and this one has been a home run with my boys since they were little.
Rice Noodles in Stir-Fry Recipes
Rice noodles are a great alternative to wheat noodles, and are heavily featured in Southeast Asian cooking. Plus, they are gluten-free (though you should always check the packaging to make sure). Make sure to soak them in hot water just until pliable, but no longer than that, or they will become mushy. They will continue to cook in the sauce on the stovetop. Refer to package directions for soaking instructions specific to that brand of rice noodles. Or, follow these directions for soaking rice noodles.
You can use any width of rice noodles in this recipe, from linguine width to wider. I actually used a combination when we took the photos, which is why you might notice a variation in noodle width on the dish! It’s just what I had on hand, and it actually made the dish kind of fun! I soaked them each until they were soft and pliable, and broth varieties heated through perfectly in the dish at the same time.
Ingredients
Rice noodles – use any width you like, and make sure to soak them ahead of time.
Cornstarch – a little bit thickens up the sauce nicely.
Chicken or vegetable broth – I prefer using low-sodium broth so I can control the amount of salt in the recipe.
Soy sauce – similarly, I like low-sodium soy sauce! Still salty, but not overpoweringly so.
Dry sherry – a little bit of booze in recipes amplifies the flavor. You could also use mirin or sake if you don’t have mirin.
Sugar – just a touch. Many Southeast Asian dishes include a bit of sugar which doesn’t make the dish sweet, but rather balances out the salty, sour, and spicy flavors that are typical of this kind of cooking.
Chili garlic sauce – a great condiment to have on hand that adds so much dimension to Asian dishes, plus of course, some heat. Start with a small amount, and add to taste.
Garlic – a little fresh garlic for more flavor.
Ginger – Fresh minced ginger adds spiciness and that wonderful warm flavor.
Chicken – you can use dark thigh or white breast meat, whichever you prefer. Cube it into similarly sized pieces so that it cooks quickly and evenly.
Scallions – add color and a bit of oniony heat and crunch. Save some for the garnish!
Chunks of tender chicken and a simple sauce sauce come together in a quick stir fry in this Asian Stir Fried Chicken and Rice Noodle recipe.
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How to Make Asian Stir-Fried Chicken and Rice Noodles
Place the rice noodles in a large bowl, pour the water over them, and use tongs or a fork to move the noodles about, stirring every minute or so, until they are quite pliable but not soft. Drain the noodles and rinse them with cold water. (See here for more about soaking rice noodles!). Meanwhile, in a container, combine the cornstarch in water with the broth, soy sauce, sherry, sugar, and chili garlic sauce. Cover, and shake to combine well.
Heat the oil in a wok, and add the garlic, ginger, and chicken. Stir fry for 3 minutes, until the chicken is mostly white on the outside, then add the drained, soaked rice noodles and toss to combine.
Pour in the sauce (shaking it once more right before pouring it in), and toss the chicken and noodles occasionally as the sauce comes to a simmer and thickens, and the chicken is cooked, about 3 to 5 minutes (longer for dark meat). Stir in about ⅔ of the scallions. Serve hot, with the rest of the scallions for garnish.
What to Serve With Asian Stir-Fried Chicken and Rice Noodles
- Thai Green Beans
- Braised Asian Baby Bok Choy
- Clean and Spicy Asian Greens
- Simple Sautéed Garlic Broccoli
Other Asian Noodle Recipes
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Asian Stir-Fried Chicken and Rice Noodles
Equipment
Ingredients
- 8 ounces rice noodles (linguine-width)
- 2 teaspoons cornstarch dissolved in 2 tablespoons of water
- 1 cup low-sodium chicken or vegetable broth
- ⅓ cup low-sodium soy sauce
- 2 tablespoons dry sherry
- 1 teaspoon sugar
- 1 tablespoon chili garlic sauce
- 2 tablespoons peanut, vegetable, or canola oil
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced ginger
- 2 pounds uncooked chicken (white or dark meat, cubed)
- 6 scallions (trimmed and sliced, white and green parts, divided)
Directions
- Bring about 6 cups of water to a boil in a saucepan. Place the rice noodles in a large bowl, pour the water over, use tongs or a fork to move the noodles about, stirring every minute or so, until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
- Meanwhile, in a container, combine the cornstarch in water with the broth, soy sauce, sherry, sugar, and chili garlic sauce. Cover, and shake to combine well.
- Heat the oil in a wok, and add the garlic, ginger, and chicken. Stir fry for 3 minutes, until the chicken is mostly white on the outside, then add the drained, soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring it in), and toss the chicken and noodles occasionally as the sauce comes to a simmer and thickens, and the chicken is cooked, about 3 to 5 minutes (longer for dark meat).
- Stir in about ⅔ of the scallions and serve hot, with the rest of the scallions for garnish.
Notes
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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