Sweet Chili Chicken Stir-Fry Noodles
This Sweet Chili Chicken Stir-Fry Noodles recipe is quick, flavorful, and packed with vibrant veggies and tender chicken in a luscious sweet chili sauce.
Servings: 4 servings
Ingredients
- 8 ounces rice noodles
- 2 tablespoons vegetable oil divided
- 1 pound boneless chicken breast sliced
- 1 bell pepper sliced
- 1 cup broccoli florets
- 1 carrot julienned
- 3 green onions chopped
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
Step 1: Prepare the Rice Noodles
- Bring a pot of water to a boil and cook the rice noodles according to package instructions—usually about 4-6 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2: Sauté the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast, seasoning with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Remove chicken from the skillet and set aside.
Step 3: Cook the Vegetables
- Add the remaining tablespoon of vegetable oil to the skillet. Toss in the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add the bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Step 4: Combine Chicken and Vegetables
- Return the cooked chicken to the skillet with the vegetables. Stir to combine well.
Step 5: Add Sauce and Noodles
- Pour in the sweet chili sauce, soy sauce, and drizzle sesame oil over the mix. Toss everything together to evenly coat the chicken and veggies with the sauce. Add the drained rice noodles and gently toss until the noodles are well coated and heated through.
Step 6: Garnish and Serve
- Sprinkle the chopped green onions on top for a fresh finish. Taste and adjust seasoning with salt and pepper if needed. Serve immediately and enjoy!
Equipment
- Large Skillet or Wok
- Pot for boiling noodles
- Cutting board and sharp knife
- Mixing bowl
- Spatula or wooden spoon
- Measuring spoons and cups
Notes
- Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of water to loosen the sauce.
- Swap chicken for tofu or tempeh to make it vegetarian-friendly.
- To boost heat, add fresh chilies or red pepper flakes along with the sweet chili sauce.
- Rinse noodles after cooking to prevent sticking and toss with a little oil before adding to the stir-fry.
- Use low-sodium soy sauce to control saltiness and reduce sodium intake.
