Ginger-Scallion Chicken Stir-Fry with Rice Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A restaurant-quality stir-fry with tender chicken, crunchy vegetables, and a savory ginger-scallion sauce served over rice noodles. This asian ready in about 30 minutes pairs boneless chicken breasts, rice noodles, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 590 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.

Ingredients

• 12 oz, thinly sliced into 1/4-inch strips boneless chicken breasts
• 8 oz rice noodles
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp, grated ginger
• 6, white parts thinly sliced, green parts chopped scallions
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/4 tsp red pepper flakes
• 2 cups broccoli florets
• 1 cup, thinly sliced carrots
• 1/4 cup water

Instructions

1. Step 1: Cook 8 oz rice noodles according to package directions until al dente, then drain and rinse under cold water to prevent sticking.
2. Step 2: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1/4 tsp red pepper flakes, and 1/4 cup water in a small bowl until combined.
3. Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 12 oz sliced chicken and cook for 5 minutes until golden and cooked through, stirring occasionally. Remove chicken and set aside.
4. Step 4: Add 1 tbsp sesame oil to the same skillet, then add 1 tbsp grated ginger and 3 sliced white scallions. Stir-fry for 30 seconds until fragrant.
5. Step 5: Add 2 cups broccoli florets and 1 cup sliced carrots to the skillet. Stir-fry for 3 minutes until crisp-tender. Pour in the soy sauce mixture and bring to a simmer for 2 minutes until slightly thickened.
6. Step 6: Return chicken to the skillet along with drained rice noodles. Toss for 2 minutes until heated through and coated in sauce. Garnish with 3 chopped green scallions before serving.