There are certain dishes I could eat on repeat, and Stir-Fried Rice Noodles with Chicken is definitely one of them! My family absolutely loves it, and every time I make it, they’re already asking when I’ll cook it again. 😆
There’s just something incredibly delicious about tender chicken, silky rice noodles, and crisp veggies tossed in a sweet, savory, and slightly tangy sauce. Every bite is packed with bold flavors that make this dish a true comfort food favorite!
If you love quick and easy Asian-style recipes, this one is a must-try. It’s better than takeout, made with fresh ingredients, and comes together in less than 30 minutes—perfect for a busy weeknight dinner!
Watch how to make it! ♥🎥
⭐ Why You’ll Love This Rice Noodle Stir-Fry! ❤️🍜
🔥 Quick & Easy – On your plate in under 30 minutes! Perfect for busy weeknights. ⏳🥢
🥡 Better Than Takeout – Made with fresh ingredients, no mystery sauces, and less oil! 🌿🚫🍔
🤩 Packed with Flavor – The perfect balance of sweet, savory, and a touch of heat! 🌶️🍯🥢
🎨 Customizable & Fun – Swap in your favorite veggies 🥦🥕 or protein 🍤🥩 to make it your own! 😍✨
Ingredients You’ll Need 🛒
Ingredients:
🔹 7–9 oz (200–250 g) wide rice noodles
🔹 1.1–1.3 lb (500–600 g) chicken breast
🔹 1 small zucchini (or red bell pepper)
🔹 2 medium carrots (about 9 oz / 250 g)
🔹 Cooking oil (as needed)
🔹 Chopped green onions (for garnish)
🔹 1 tbsp cornstarch or potato starch
🔹 Salt, pepper (for seasoning)
Sauce:
🔸 3 tbsp sweet chili sauce
🔸 4 tbsp soy sauce (regular or dark)
🔸 1 tbsp liquid honey (or brown sugar)
🔸 2 large garlic cloves (minced/grated)
🔸 1 tbsp lemon juice (or rice/apple cider vinegar)
🔸 ½ cup (125 ml) water
🔸 1 tbsp cornstarch or potato starch
Step-by-Step Instructions 🥢
Step 1: Preparing the Meat and Vegetables
Prepare the chicken. Slice the chicken breasts in half lengthwise, then cut each half into bite-sized pieces. Transfer the meat to a bowl and sprinkle it with a tablespoon of cornstarch or potato starch. Mix well to evenly coat the chicken. Set it aside while you prepare the other ingredients.
Cut the carrots and zucchini into thin strips or matchsticks. (Tip: You can swap one of these vegetables for another favorite, such as bell peppers. You can also use your favorite mushrooms, like thinly sliced button mushrooms.)
Step 2: Preparing the Sauce and Cooking the Rice Noodles
Prepare the sauce by combining sweet chili sauce, soy sauce, lemon juice, liquid honey (or sugar, preferably brown), and grated or chopped garlic in a bowl. Mix everything well.
In a separate cup, pour half a cup of cold water and add a tablespoon of cornstarch or potato starch. Stir until the starch dissolves in the water, then pour the mixture into the rest of the ingredients. Stir again until everything is well combined. Set aside.
Meanwhile, cook the rice noodles in salted water according to the package instructions. After cooking, drain the noodles in a colander and rinse them thoroughly with cold or very cold water. Set them aside. Optionally, you can drizzle the noodles with a tablespoon of sesame oil (if you have it).
Step 3: Cooking the Chicken and Vegetables
Heat oil in a skillet. Once hot, carefully add the cut chicken pieces to the skillet and cook for 3-4 minutes on each side. While cooking, season the chicken with salt and pepper. The chicken pieces should be golden and crispy on the outside, with the inside completely cooked through and white.
After cooking, remove the chicken from the skillet and immediately add the chopped vegetables—carrots and zucchini. Stir-fry the vegetables for about 5 minutes, stirring occasionally.
Step 4: Combining the Ingredients and Heating in the Sauce
After cooking the vegetables, add the cooked chicken back to the skillet. Also, add the cooked noodles. Mix everything well, then pour the prepared sauce into the skillet and stir again, making sure the sauce evenly coats all the ingredients. Cook for another 2 minutes—during this time, the sauce should thicken.
Finally, sprinkle chopped green onions on top. You can also add a few extra drops of soy sauce if desired. Serve immediately.
Tips for the Best Rice Noodle Stir-Fry 🔥
✅ Don’t overcook the noodles – Rinse them in cold water to stop cooking and prevent stickiness.
✅ Slice the chicken thinly – It cooks faster and stays more tender.
✅ Use a hot pan – Stir-frying works best over high heat to get that perfect sear.
✅ Want a spicy kick? Add ½ tsp red pepper flakes or a drizzle of sriracha! 🌶️
Nutritional Value 📊
This recipe makes 4 servings.
Each serving contains approximately:
🔥 Calories: 607
💪 Protein: 45 g
🧈 Fat: 15.8 g
🥔 Carbohydrates: 68 g
Irresistible Stir-Fried Rice Noodles with Chicken – Easy Asian-Style Dinner. Printable Recipe.
Stir-Fried Rice Noodles with Chicken – Easy Asian-Style Dinner
Ingredients
- 7–9 oz (200–250 g) wide rice noodles
- 1.1–1.3 lb (500–600 g) chicken breast
- 1 small zucchini (can be replaced with another vegetable, e.g., red bell pepper)
- 2 medium carrots (about 9 oz / 250 g total)
- Cooking oil (as needed)
- Chopped green onions (for garnish)
- 1 tbsp cornstarch or potato starch (for coating the chicken)
- Salt and pepper (to season the chicken)
Sauce Ingredients:
- 3 tbsp sweet chili sauce
- 4 tbsp soy sauce (regular or dark soy sauce)
- 1 tbsp liquid honey (or substitute with 1 tbsp brown sugar if you don’t have honey)
- 2 large garlic cloves (minced or grated)
- 1 tbsp lemon juice (or substitute with rice vinegar or apple cider vinegar)
Instructions
- Prepare the chicken. Slice the chicken breasts in half lengthwise, then cut each half into bite-sized pieces. Transfer the meat to a bowl and sprinkle it with a tablespoon of cornstarch or potato starch. Mix well to evenly coat the chicken. Set it aside while you prepare the other ingredients.Cut the carrots and zucchini into thin strips or matchsticks. (Tip: You can swap one of these vegetables for another favorite, such as bell peppers. You can also use your favorite mushrooms, like thinly sliced button mushrooms.)
- Prepare the sauce by combining sweet chili sauce, soy sauce, lemon juice, liquid honey (or sugar, preferably brown), and grated or chopped garlic in a bowl. Mix everything well.In a separate cup, pour half a cup of cold water and add a tablespoon of cornstarch or potato starch. Stir until the starch dissolves in the water, then pour the mixture into the rest of the ingredients. Stir again until everything is well combined. Set aside.Meanwhile, cook the rice noodles in salted water according to the package instructions. After cooking, drain the noodles in a colander and rinse them thoroughly with cold or very cold water. Set them aside. Optionally, you can drizzle the noodles with a tablespoon of sesame oil (if you have it).
- Heat oil in a skillet. Once hot, carefully add the cut chicken pieces to the skillet and cook for 3-4 minutes on each side. While cooking, season the chicken with salt and pepper. The chicken pieces should be golden and crispy on the outside, with the inside completely cooked through and white.After cooking, remove the chicken from the skillet and immediately add the chopped vegetables—carrots and zucchini. Stir-fry the vegetables for about 5 minutes, stirring occasionally.
- After cooking the vegetables, add the cooked chicken back to the skillet. Also, add the cooked noodles. Mix everything well, then pour the prepared sauce into the skillet and stir again, making sure the sauce evenly coats all the ingredients. Cook for another 2 minutes—during this time, the sauce should thicken.Finally, sprinkle chopped green onions on top. You can also add a few extra drops of soy sauce if desired. Serve immediately.
Video
FAQ – Your Questions Answered! ❓
💭 Can I use a different protein? Yes! Shrimp, beef, or tofu all work great in this recipe.
💭 Can I make this gluten-free? Absolutely! Use gluten-free soy sauce and a gluten-free sweet chili sauce.
💭 How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat with a splash of water to keep it saucy.
