🍜 Chicken and Rice Noodle Stir-Fry with Broccoli

Ingredients

• 🍜6.3 oz (180 g) rice noodles
• 🍗13.4 oz (380 g) chicken breast
• 🥦9 oz (250 g) broccoli
• 🫑3.5 oz (100 g) red bell pepper
• 🥕2.8 oz (80 g) carrot
• 🧅2.8 oz (80 g) onion
• 🫙2 2/3 tbsp (40 ml) soy sauce
• 🫒1 tbsp (15 ml) olive oil
• 🧄2 cloves garlic
• 🫚1 tsp ginger

• Recipes with chicken breast
• Recipes with broccoli
• Recipes with red bell pepper
• Recipes with carrot
• Recipes with onion
• Recipes with fresh ginger

How to make it, step by step

1. Cut the chicken breast into thin strips. Separate the broccoli into small florets, cut the bell pepper and carrot into strips and slice the onion thinly. Mince the garlic and grate a little ginger.
2. Put the rice noodles in a bowl, cover with hot water and let them soften for the time on the package (3-5 minutes); drain and set aside. Blanch the broccoli in boiling water for 2 minutes and drain.
3. Heat the oil in a wok or large skillet over high heat, stir-fry the chicken 4-5 minutes until browned and remove it. In the same wok stir-fry the onion, bell pepper and carrot for 3-4 minutes over high heat; add the garlic and ginger and cook 1 minute.
4. Add the broccoli and chicken, pour in the soy sauce and stir-fry 1 minute; add the drained noodles, toss everything for 2 minutes so they absorb the flavors, and serve right away.