Chicken Broccoli Stir Fry with Rice Noodles
Takeout will be a thing of the past with this delicious chicken broccoli stir fry with rice noodles recipe. Made from a few simple ingredients, your entire family will love this recipe. Perfect for a quick and healthy dinner at home, you have to give this stir fry a try. Plus, you only need one pan so clean up is a breeze.
About the Chicken Broccoli Stir Fry
This chicken broccoli stir fry recipe is easy to make and absolutely delicious. The chicken is crispy on the outside and tender in the center. For this recipe, I used Smart Chicken’s newest single serving product. You can get either one packaged chicken breast or two chicken thighs. What’s great about this is single serving approach, is that it’s perfect for one or two people. Eliminating food waste and the temptation to overindulge.
With Smart Chicken you are guaranteed to get high-quality meat every single time. Their chickens are humanely handled, fed a high-quality diet and never injected with antibiotics. They offer organic and traditional chicken, both are excellent.
Tips and Tricks for this Recipe
When prepping the rice noodles, be sure to soak them in hot water for 10-15 minutes until the soften. Also, I used raw broccoli for this recipe, but you can soften it in advance if you prefer. Personally, I like my vegetable to have a slight crunch when enjoying this dish.
Take the single serve chicken breast and carefully slice it into thin strips. It helps if the chicken is still slightly frozen. Also be sure to use a sharp knife so you get even sized slices.
Storage
This recipe is the perfect size for two people. Should you have any leftovers store them covered in the refrigerator for three to four days. Reheat leftovers in the microwave. Looking for more recipes?
Chicken Broccoli Stir Fry with Rice Noodles
Ingredients
Stir Fry
- 4 ounces rice noodles, soak in hot water until soft
- 1-2 tablespoons avocado oil , or vegetable oil
- 2 teaspoons garlic, minced
- 2 teaspoons ginger, minced
- 1 chicken breast, sliced thin
- ¼ cup chicken broth
- 4 ounces broccoli florets
- ½ teaspoon salt
- ¼ teaspoon black pepper
Stir Fry Sauce
- ¼ cup low sodium soy sauce
- 1 tablespoon sesame oil
- ¼-½ cup chicken broth
- ½ teaspoon red pepper flakes
- 2 tablespoons light brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
Optional Toppings
- 1 lime, cut into wedges
- ¼ cup mung bean sprouts
Equipment
- 1 large wok or saute pan
- 1 bowl to soak the rice noodles
- 1 small bowl to whisk eggs
- 1 colander
Instructions
- Soften the rice noodles according to the package.
- Slice the chicken into thin slices. Set it aside.
- In a small mixing bowl, combine chicken broth, low sodium soy sauce, light brown sugar, rice vinegar, sesame oil, red pepper flakes, and cornstarch. Stir until well combined.
- Grab a large non-stick saute pan, add avocado oil and place it over medium heat.
- Once the garlic and ginger are fragrant, add the sliced chicken. Season with a pinch of salt and black pepper.
- Once the chicken is lightly browned, add cooked through, add the broccoli florets. Stir well.Deglaze the pan with chicken broth.
- Once the broth reduces, add the prepared stir fry sauce. Reduce the heat to low and let the sauce simmer.
- Add the softened rice noodles to the chicken, broccoli and sauce. Toss until everything is well coated in the sauce.
- Top with lime wedges and mung bean sprouts.
3 Comments on “Chicken Broccoli Stir Fry with Rice Noodles”
We made this last night after I showed it to my husband on Instagram. Together, we ate the whole thing! I will definitely be doubling the recipe the next time. It totally hits the spot.
This is very tasty and easy to make! Another fun recipe to repeat when my kids come home!
This was so good!! Me and my husband loved this dish!! I used Buckwheat Soba noodles that gave it another level of depth. My husband had a second helping!!