Asian Stir-Fried Chicken and Rice Noodles

5 from 2 votes

Chunks of tender chicken and a simple sauce made from Asian pantry ingredients comes together in a quick stir and light fry.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Asian

Servings: People

Bring about 6 cups of water to a boil in a saucepan. Place the rice noodles in a large bowl, pour the water over, 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.
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.

Thigh meat will take a few minutes longer to cook than white meat.
Make sure you don't oversoak the rice noodles, as they will continue to soften in the heat of the sauce.