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Stir-Fried Rice Noodles with Chicken – Easy Asian-Style Dinner

Servings 4

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.

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