Looking for a healthy, yet delicious meal that's easy to make? Try this Chicken and Vegetable Stir-Fry with Rice Noodles recipe! This dish is packed with protein and vegetables, and is perfect for a quick lunch or dinner option.
Ingredients:
- 8 oz. rice noodles
- 1 lb. boneless, skinless chicken breast, cut into thin strips
- 2 tbsp. vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 2 cloves garlic, minced
- 1 tsp. ginger, minced
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sesame oil
- Salt and pepper to taste
To start, cook the rice noodles according to the package instructions. Drain and set aside.In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the bell peppers, zucchini, garlic, and ginger to the skillet. Cook for 3-4 minutes, stirring occasionally.In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Pour the sauce over the vegetables and stir to coat.
Add the cooked rice noodles and chicken back to the skillet. Toss everything together until well combined and heated through.Serve hot and enjoy your delicious Chicken and Vegetable Stir-Fry with Rice Noodles!
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