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Chicken Stir Fry with Rice Noodles (30 minute meal)

Natasha, Natasha's Kitchen
  • 30 minutes
  • Serves 4


12 oz

rice noodles

3 tbsp

vegetable oil

1 lb

medium skinless boneless chicken breasts, sliced into bite-size strips

Salt and black pepper


red bell pepper (or 1/2 red and 1/2 green, sliced)

1 cup

broccoli (chopped)

4 oz

shiitake or portobello mushroom (sliced)

1 tbsp

peeled and shredded fresh ginger

1/2 cup

chicken broth

2 tbsp

soy sauce (NOT low-sodium*)

2 tbsp


1 tsp


few drizzles of sesame oil


  • Double the sauce and the veggies. Add some sriracha sauce for a kick. And maybe substitute chili sauce for ketchup.

    Sharon Howerton • 2021-01-22

  • Chicken noddles

    Deekshana Mahe • 2020-10-18

  • I would do more chicken and veggies and less noodles next time.

    Camille Christensen • 2020-02-05

  • I made it with a bag of frozen stir-fry veggies and dry ginger. Next time I would make more sauce, and season everything way more.

    Jordan Hill • 2019-03-07

  • Use a tablespoon of chili paste in the sauce and extra veggies (snow peas, water chestnuts, Napa cabbage)

    Cecily Horsley • 2018-11-13

66 people Recommend This Recipe