Chicken and Veggie Stir-Fry with Rice Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, colorful stir-fry featuring tender chicken and fresh vegetables tossed in a light sauce over rice noodles. This asian-inspired kid friendly ready in about 30 minutes pairs (225 g), thinly sliced Chicken breast, (225 g), dry Rice noodles, (200 g) Broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook rice noodles according to package directions; drain and set aside.
  2. Step 2: Heat 2 tablespoons cooking oil in a large skillet over medium-high. Add sliced chicken and stir-fry 4-5 minutes until cooked through. Remove and set aside.
  3. Step 3: Add minced garlic and minced ginger to skillet. Stir-fry 30 seconds until fragrant.
  4. Step 4: Add broccoli, carrots, and bell pepper. Stir-fry 4-5 minutes until vegetables are crisp-tender.
  5. Step 5: Return chicken to skillet. Add 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, and 1/4 cup water. Stir to combine and bring to simmer.
  6. Step 6: Add drained rice noodles and toss until evenly coated and heated through (2-3 minutes).
  7. Step 7: Serve hot, garnished with 2 tablespoons sliced green onions.

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Frequently asked questions

How long does Chicken and Veggie Stir-Fry with Rice Noodles take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Veggie Stir-Fry with Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (225 g), dry rice noodles from drying out.

Can I substitute ingredients in Chicken and Veggie Stir-Fry with Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Veggie Stir-Fry with Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken and Veggie Stir-Fry with Rice Noodles?

Asian kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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