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Sesame Ginger Chicken Stir-Fry with Rice Noodles
Annie Graves

Sesame Ginger Chicken Stir-Fry with Rice Noodles

Make this Sesame Ginger Chicken Stir-Fry with Rice Noodles! A quick and delicious meal with tender chicken, rice noodles, and a savory sesame ginger sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Lunch
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Sesame Ginger Chicken Stir-Fry
  • 8 oz rice noodles or noodles of choice
  • 1 lb boneless skinless chicken breast, thinly sliced
  • 2 tbsp sesame oil divided
  • 1 red bell pepper thinly sliced
  • 1 cup snap peas or snow peas
  • 1 medium carrot julienned or thinly sliced
  • 2 green onions chopped
  • 1 tbsp sesame seeds for garnish (optional)
  • Fresh cilantro chopped, for garnish (optional)
Sesame Ginger Sauce
  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tbsp grated fresh ginger
  • 2 garlic cloves minced
  • 1 tbsp sesame oil
  • 1/2 tsp red pepper flakes optional, for heat
Optional Add-Ins
  • 1/2 cup broccoli florets for added veggies
  • A dash of sriracha for extra heat
Substitutions
  • Vegan: Use tofu or tempeh instead of chicken and maple syrup instead of honey.
  • Gluten-Free: Use tamari instead of soy sauce and verify that the rice noodles are gluten-free.

Method
 

Cook the Rice Noodles
  1. Prepare the rice noodles according to package instructions, then drain and set aside.
  2. Drizzle with a bit of sesame oil to prevent sticking.
Prepare the Sauce
  1. In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), grated ginger, minced garlic, sesame oil, and red pepper flakes.
  2. Set the sauce aside.
Cook the Chicken
  1. In a large skillet or wok, heat 1 tbsp of sesame oil over medium-high heat.
  2. Add the sliced chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through.
  3. Remove the chicken from the skillet and set aside.
Stir-Fry the Vegetables
  1. In the same skillet, add the remaining 1 tbsp of sesame oil.
  2. Add the red bell pepper, snap peas, and carrots.
  3. Stir-fry for 3-4 minutes until the veggies are tender-crisp.
Combine and Add Sauce
  1. Return the cooked chicken to the skillet with the vegetables.
  2. Pour the sesame ginger sauce over everything and stir well to coat.
  3. Let the mixture cook for 1-2 minutes until the sauce thickens slightly.
Add the Noodles
  1. Add the cooked rice noodles to the skillet and toss everything together until the noodles are coated with the sauce and well combined.
Serve
  1. Divide the Sesame Ginger Chicken Stir-Fry with Rice Noodles into bowls.
  2. Garnish with chopped green onions, sesame seeds, and fresh cilantro if desired.
  3. Enjoy!

Notes

Nutritional Information (Per Serving):

  • Calories: 400-450
  • Carbohydrates: 50g
  • Protein: 25g
  • Fat: 15g
  • Saturated Fat: 2g
  • Sodium: 800mg
  • Fiber: 4g
  • Sugar: 6g
 

Notes/Advice:

  • Additions/Subtractions:
    • Adjust the vegetables based on what you have on hand—broccoli, zucchini, or mushrooms would work well too.
    • For a more robust flavor, add extra garlic or ginger to the sauce.
    • If you prefer softer noodles, you can add a splash of chicken or vegetable broth as you toss everything together at the end.