• • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces: Chicken is the star protein of our stir fry. You can use either breasts or thighs; thighs will be slightly more tender and flavorful due to their higher fat content, while breasts are leaner. Cutting the chicken into bite-sized pieces ensures quick and even cooking in the stir fry.

• • 2 tablespoons soy sauce (low sodium recommended): Soy sauce provides the foundational savory and umami flavor for the marinade. Low sodium soy sauce is preferable to control the salt level of the dish.

• • 1 tablespoon rice vinegar: Rice vinegar adds a touch of acidity, which helps to tenderize the chicken and balance the flavors. It also contributes a subtle sweetness and tang.

• • 1 tablespoon cornstarch: Cornstarch is a key ingredient in the marinade. It creates a protective coating around the chicken pieces, helping them to retain moisture during cooking and achieve a beautifully tender texture. It also slightly thickens the marinade, allowing it to cling to the chicken.

• • 1 teaspoon sesame oil: Sesame oil adds a distinctive nutty aroma and flavor that is characteristic of Asian cuisine and enhances the overall complexity of the marinade.

• • 1/2 teaspoon ground ginger: Ground ginger provides a warm, slightly spicy, and aromatic note to the marinade, complementing the other flavors and adding depth.

For the Stir Fry:

The stir fry itself is where the magic happens, bringing together the marinated chicken, a medley of vegetables, and the flavorful sauce.

• • 1 tablespoon vegetable oil (or canola, peanut oil): Vegetable oil is used for stir frying as it has a high smoke point, making it suitable for high-heat cooking without burning. Canola or peanut oil are also excellent alternatives.

• • 2 cloves garlic, minced: Garlic is a flavor powerhouse that forms the aromatic base of the stir fry. Minced garlic releases its pungent flavor quickly when heated.

• • 1 inch ginger, grated or minced: Fresh ginger adds a vibrant, zesty, and slightly spicy flavor that is essential to authentic stir fry taste. Grating or mincing ensures it incorporates well into the dish.

• • 1 red bell pepper, thinly sliced: Red bell pepper adds sweetness, color, and a satisfying crunch to the stir fry. It’s also a good source of Vitamin C.

• • 1 green bell pepper, thinly sliced: Green bell pepper provides a slightly more bitter and vegetal counterpoint to the sweetness of the red bell pepper, adding complexity and visual appeal.

• • 1 cup broccoli florets: Broccoli florets add a healthy dose of green vegetables, providing fiber and nutrients. They also have a satisfying texture that holds up well in stir frying.

• • 1/2 cup sliced carrots: Carrots contribute sweetness, color, and a slightly firm texture that contrasts nicely with softer vegetables.

• • 1/2 cup snow peas or snap peas: Snow peas or snap peas add a delicate sweetness and a delightful crisp-tender texture. They cook quickly and bring a vibrant green color to the dish.

• • Optional vegetables: Feel free to add other vegetables you enjoy, such as mushrooms, zucchini, baby corn, bok choy, or onions. Stir fries are very adaptable to your preferences and what you have on hand.

For the Rice Noodles:

Rice noodles are the perfect light and gluten-free base for our stir fry, soaking up the flavorful sauce and providing a satisfying chew.

• • 8 ounces rice noodles (thin or medium width): Rice noodles are essential for this dish, offering a delicate flavor and a pleasing texture. Thin or medium-width rice noodles work best; follow package instructions for soaking or cooking, as different brands may vary.

For the Stir Fry Sauce:

The stir fry sauce is the glue that binds all the ingredients together, creating a harmonious and delicious flavor profile.

• • 1/4 cup soy sauce (low sodium recommended): Soy sauce forms the savory base of the sauce, adding umami and saltiness. Again, low sodium is recommended to control salt levels.

• • 2 tablespoons hoisin sauce: Hoisin sauce is a key ingredient in stir fry sauces, providing a sweet, savory, and slightly tangy flavor with a hint of spice. It adds depth and complexity to the sauce.

• • 1 tablespoon honey or maple syrup: Honey or maple syrup adds sweetness to balance the savory and salty notes, creating a well-rounded flavor profile. You can adjust the amount to your sweetness preference.

• • 1 tablespoon rice vinegar: Rice vinegar adds acidity and tanginess, cutting through the richness of the hoisin sauce and soy sauce and brightening the overall flavor.

• • 1 teaspoon sesame oil: Sesame oil enhances the nutty aroma and flavor of the sauce, adding another layer of complexity.

• • 1/2 teaspoon red pepper flakes (optional, for heat): Red pepper flakes are optional but highly recommended if you enjoy a touch of spice. They add a pleasant warmth and kick to the stir fry.

• • 1 tablespoon cornstarch: Cornstarch acts as a thickening agent for the sauce, creating a glossy and clingy glaze that coats the chicken, vegetables, and noodles beautifully.

• • 1/4 cup water: Water is used to thin out the sauce to the desired consistency and help the cornstarch dissolve smoothly.
    

    Step 6: Combine and Simmer (2-3 minutes)

    The final step is to bring everything together and let the flavors meld.

    1. 1. Pour the stir fry sauce over the vegetables in the wok.
    1. 1. Bring the sauce to a simmer, stirring constantly. The cornstarch in the sauce will thicken it quickly.
    1. 1. Add the cooked chicken back to the wok and toss to coat it with the sauce.
    1. 1. Add the cooked rice noodles to the wok and toss everything together to combine. Ensure the noodles are evenly coated with the sauce and heated through.
    1. 1. Simmer for another 1-2 minutes, allowing the flavors to meld and the sauce to thicken slightly further.

    Pro Tip: Taste the sauce and adjust seasonings as needed. You may want to add a little more soy sauce for saltiness, honey for sweetness, or red pepper flakes for heat.

    Step 7: Serve and Enjoy! (Immediately)

    Your 30-Minute Chicken Stir Fry with Rice Noodles is ready to be devoured!

    1. 1. Serve immediately while hot.
    1. 1. Garnish with sesame seeds, chopped green onions, or a drizzle of extra sesame oil if desired.