Chili Garlic Chicken Stir-Fry with Rice Noodles
A quick and flavorful dish featuring tender chicken, fresh vegetables, and rice noodles, all coated in a spicy chili garlic sauce.
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.
Notes
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. Prep ahead by chopping vegetables and slicing chicken in advance to save time.