Chili Garlic Chicken Stir-Fry with Rice Noodles
Are you in the mood for a quick and flavorsome meal that brings the perfect balance of spice and savory goodness? Look no further! This Chili Garlic Chicken Stir-Fry with Rice Noodles is your go-to recipe for a delightful dinner that’s not just simple but full of vibrant flavors. Let’s dive into why this dish is a must-try!
why make this recipe
This dish is a game-changer for busy weeknights or casual gatherings. The combination of tender chicken, fresh vegetables, and rice noodles all harmonized by a spicy chili garlic sauce creates an irresistible aroma that will entice everyone at the table. Plus, it’s incredibly versatile; you can customize the ingredients based on what you have on hand. In just under 30 minutes, you’ll have a meal that’s both satisfying and impressively delicious!
how to make Chili Garlic Chicken Stir-Fry with Rice Noodles
Ingredients:
- 2 chicken breasts, sliced into thin strips
- 200g rice noodles
- 2 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup baby carrots, julienned
- 3 cloves garlic, minced
- 1-2 red chilies, sliced
- 3 tbsp soy sauce (low-sodium)
- 2 tbsp oyster sauce (or hoisin sauce)
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 2 tbsp chili paste or sriracha
- 1 tbsp sesame oil
Directions:
- Cook the rice noodles according to the package instructions. Drain and rinse with cold water. Set aside.
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, chili paste, and sesame oil. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken strips and stir-fry for 5-6 minutes until browned. Remove and set aside.
- In the same skillet, add more oil if needed. Stir-fry onion, bell pepper, and carrots for 3-4 minutes until tender. Add minced garlic and red chilies, cooking for 1 minute until fragrant.
- Return chicken to the skillet, add the cooked rice noodles, and pour over the sauce. Toss to combine.
- Serve hot, garnished with green onions or sesame seeds if desired.
how to serve Chili Garlic Chicken Stir-Fry with Rice Noodles
This dish shines on its own but can be served with a sprinkle of chopped green onions or sesame seeds for flavor and presentation. Pair it with a refreshing cucumber salad or some steamed bok choy for an extra veggie boost.
how to store Chili Garlic Chicken Stir-Fry with Rice Noodles
Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or give it a quick stir in a skillet over medium heat until warmed through.
tips to make Chili Garlic Chicken Stir-Fry with Rice Noodles
- Prep Ahead: Chop your vegetables and slice your chicken in advance. This will save you time during the cooking process.
- Adjust the Heat: Feel free to modify the amount of red chilies or sriracha based on your spice preference.
- Use Fresh Ingredients: Fresh veggies not only enhance the flavor but also add a nice crunch to your dish.
variation
Try swapping in your favorite protein or veggies! Shrimp, beef, or tofu can be great alternatives. You can also experiment with different sauces or add nuts like cashews for a delightful crunch.
FAQs
-
Can I make this dish vegetarian?
Absolutely! Just swap the chicken for tofu and use vegetable broth instead of oyster sauce for a fully vegetarian option. -
What type of rice noodles should I use?
You can use any flat rice noodles for stir-frying. Rice vermicelli or thicker rice noodles like flat rice noodles (often used in Pad Thai) work perfectly here. -
Can I freeze leftovers?
While it’s best enjoyed fresh, you can freeze leftovers for up to a month. Just make sure to store in an airtight container and reheat thoroughly before serving.
Chili Garlic Chicken Stir-Fry with Rice Noodles
Ingredients
For the stir-fry
- 2 pieces chicken breasts, sliced into thin strips
- 200 g rice noodles
- 2 tbsp vegetable oil for cooking
- 1 medium onion, thinly sliced
- 1 piece bell pepper, thinly sliced
- 1 cup baby carrots, julienned
- 3 cloves garlic, minced
- 1-2 pieces red chilies, sliced adjust based on spice preference
For the sauce
- 3 tbsp soy sauce (low-sodium)
- 2 tbsp oyster sauce (or hoisin sauce)
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 2 tbsp chili paste or sriracha
- 1 tbsp sesame oil
Instructions
Preparation
- Cook the rice noodles according to the package instructions. Drain and rinse with cold water. Set aside.
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, chili paste, and sesame oil. Set aside.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat. Add the chicken strips and stir-fry for 5-6 minutes until browned. Remove and set aside.
- In the same skillet, add more oil if needed. Stir-fry onion, bell pepper, and carrots for 3-4 minutes until tender. Add minced garlic and red chilies, cooking for 1 minute until fragrant.
- Return the chicken to the skillet, add the cooked rice noodles, and pour over the sauce. Toss to combine.
- Serve hot, garnished with green onions or sesame seeds if desired.
