Vietnamese Herb Chicken Stir-Fry

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

Tender chicken and vegetables stir-fried with fresh herbs and a tangy rice noodle sauce. This vietnamese-inspired asian (vegetarian, gluten-free) ready in about 35 minutes pairs chicken breast, rice noodles, bell pepper 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.

★ 4.5 (10 ratings) Prep: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thinly slice 1 lb chicken breast against the grain and set aside. Soak 8 oz rice noodles in hot water for 10 minutes, then drain.
  2. Step 2: Thinly slice 1 bell pepper and 1/2 onion. Mince 2 garlic cloves and 1 tsp ginger.
  3. Step 3: In a wok over high heat, stir-fry 1/2 cup drained rice noodles with 1/2 cup water for 2 minutes until tender. Transfer to a plate.
  4. Step 4: Heat 1 tbsp oil in the wok, add chicken, and stir-fry for 5 minutes until golden. Add 2 minced garlic cloves and 1 tsp minced ginger, stir-frying for 30 seconds until fragrant.
  5. Step 5: Add 2 tbsp fish sauce, 1 tsp sugar, and 1 tbsp rice vinegar. Stir to combine, then add bell pepper and onion. Cook for 4 minutes until vegetables are crisp-tender.
  6. Step 6: Return noodles to the wok, toss with 1/4 cup chopped cilantro and 1/4 cup chopped mint until evenly coated.

Frequently asked questions

How long does Vietnamese Herb Chicken Stir-Fry take to make?

Total time is about 35 minutes (20 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 Vietnamese Herb Chicken Stir-Fry?

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 chicken breast from drying out.

Can I substitute ingredients in Vietnamese Herb Chicken Stir-Fry?

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 Vietnamese Herb Chicken Stir-Fry 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.

Is Vietnamese Herb Chicken Stir-Fry vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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