Chicken Stir Fry Rice Noodles

With chicken, a broccoli slaw mixture and a sauce that is both sweet and spicy, this Chicken Stir Fry Rice Noodles will be your new weeknight go to! Stir fried noodles in a quick and easy stir fry sauce with browned chicken breast.

 

What You’ll Need

These chicken stir fry rice noodles ingredients are pretty basic, although not all pantry staples. The list looks long, but it is also easily customizable. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Vegetable oil – This is really just used to coat the skillet so that nothing sticks to it while cooking. Any neutral oil will do.
• Chicken – I usually say you can substitute rotisserie chicken into recipes, but I don’t recommend it with this one. The chicken needs to cook in the skillet with the sauce and veggies, and if you’re using pre-cooked chicken it will definitely dry out. I like to sue skinless boneless chicken breasts, but chicken thighs are another good option.
• Broccoli coleslaw mix – I always have a bag of this in my refrigerator. Not only does it make a great base for coleslaw, but it adds a nice crunch to this stir fry chicken noodle and takes out nearly all of the prep time.
• Onion – Along with the broccoli slaw mix, the onion provides a nice texture. But not only that, it gives great flavor.
• Garlic – Can you really make any recipe without throwing in some garlic?? Use the bottled minced stuff for a sweeter sauce, but the real deal if you like garlicky flavor.
• Low Sodium Soy sauce – This is the main flavor component of our sauce. I like to use light soy sauce or dark mushroom flavored, but feel free to use whatever you have on hand. Dark soy sauce isn’t necessarily less salty, but it is more like a syrup and robust. Taste your brand first to decide if you need the whole amount.
• Sesame oil – I wish I could tell you that you could substitute another oil here like vegetable or olive oil. But the sesame oil flavor is really unique and adds flavor. You can omit if you don’t like sesame.
• Fresh lime juice – For just a little hint of zing. It’s so important that you use fresh lime juice here, as the bottled version just doesn’t taste the same.
• Sesame Seeds– A little goes a long way, but these are optional. I also like using brown and black for a color contrast. They add a nice crunch to noodle stir fries.
• Ground Ginger – I absolutely adore the way ginger pairs with the rest of the flavors. There is a reason all Hibachi restaurants serve their salads with a ginger dressing! If we are being honest, I would have used fresh, but realized I was out so I swapped it for ground. If you have fresh, use 1 teaspoon.
• Honey – This was that sweet factor I was talking about! Honey gives just a mild touch of sweet to balance out the rest of the flavors. Agave nectar also works well.
• Crushed red pepper flakes – I list this ingredient as optional because it is certainly not necessary to complete the dish. However if you like spice, I highly recommend a pinch.
• Rice noodles– They are quick-cooking, gluten free and give a nice toothy texture. If you don’t like or want rice noodles, use a whole grain spaghetti noodle in its place. These are the same type of noodles you’d see in beef pad Thai.
• Toppings– Customize however you’d like. Scallions (green onion), peanuts, crunchy Chinese noodles, Sriracha sauce and bonito flakes are awesome toppers!

Ready, Set, Cook

Ready to make the easiest chicken stir fry rice noodles recipe ever? Follow these simple steps- no large wok needed!

1. Start by cooking the rice noodles. This step is super easy because you just follow the directions on the package, but make sure to time it according to the al dente instructions. No one likes a soggy noodle! After the time is up, be sure to drain and rinse the noodles with cold water. This will prevent the noodles from cooking any further. Toss with a small amount of sesame oil to prevent sticking.
2. Cook chicken. Next, brown the chicken over high heat. Add your chicken along with vegetable oil to a large skillet over medium heat. Make sure the chicken is browned on all sides.
3. Add coleslaw, onion and garlic. Once the chicken has browned, add the coleslaw mix, onion and garlic to the skillet and cook for another 2-3 minutes.
4. Make sauce. Now onto the sauce! It’s a simple blend of soy sauce, sesame oil, lime juice, ginger, honey and crushed red pepper. Just mix all of those ingredients together and you’re all set.
5. Combine everything. Now, add the cooked noodles into the skillet that already has your chicken and veggies. Pour the sauce mixture right on top and toss together until the noodles are heated through. This will only take about two minutes.
6. Garnish and serve. All that’s left to do is plate it up, top it with fresh cut scallions (or even sesame seeds if you’d like) and serve! We hope you enjoy this great recipe!

Make it A Meal

To be honest, this chicken stir fry rice noodles is a meal in an of itself! With veggies, protein and noodles, it has it all. However, you can always serve something alongside it to complement it.

If you want to amp up the veggie factor, try serving this dish with a side of broccoli or a side salad. You could also serve with some warm pita bread or garlic bread if you’d like.

Storage and Freezing

How to Store

This is a great one-dish meal prep option. It comes together fast and tastes great for days. It also is just as delicious cold as it is hot. Store any leftovers in an airtight container.

Upon reheating, you might want to add a new splash of soy sauce or spicy sauce to revive it a bit. The noodles have the tendency to soak up all the liquid while sitting. Store in an airtight container for up to 5 days in the fridge.

Can I Freeze Chicken Stir Fry Rice Noodles?

Unfortunately, this recipe doesn’t freeze well. Things become quite soggy upon thawing, so we do not recommend freezing.

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