Stir-Fried Chicken and Vegetable Medley with Rice Noodles

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant weeknight dinner featuring tender chicken, crisp vegetables, and chewy rice noodles tossed in a savory-sweet sauce. This Asian-inspired gluten-free recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, rice vinegar, gluten-free tamari 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 rice, quinoa, or a quick salad. 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: 20 min Cook: 20 min Serves 4 Asian cuisine 450 cal/serving

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Ingredients

12 oz boneless skinless chicken thighs
2 tbsp rice vinegar
1 tbsp gluten-free tamari
1 tsp sesame oil
1 tbsp cornstarch
3 tbsp water
2 tbsp canola oil
2 cups mixed vegetables
8 oz rice noodles
2 green onions
1 tbsp fresh ginger
1 clove garlic
1/4 cup gluten-free teriyaki sauce

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Instructions

Step 1: Whisk together rice vinegar, gluten-free tamari, sesame oil, cornstarch, and water in a small bowl until smooth; set aside.
Step 2: Heat 1 tbsp canola oil in a large skillet over medium-high heat. Add chicken strips and cook for 4-5 minutes until golden and cooked through; remove and set aside.
Step 3: Add remaining 1 tbsp canola oil to skillet, then add minced ginger and garlic; stir-fry for 30 seconds until fragrant.
Step 4: Add mixed vegetables and stir-fry for 3-4 minutes until crisp-tender.
Step 5: Return chicken to skillet, add gluten-free teriyaki sauce, and toss to coat; cook for 1 minute until sauce thickens slightly.
Step 6: Add drained rice noodles and toss to combine, then pour in sauce mixture; cook for 2 minutes until noodles are heated through and coated.
Step 7: Garnish with sliced green onions and serve immediately.