Quick Chicken & Vegetable Stir-fry with Rice Noodles
A vibrant and flavorful stir-fry featuring tender chicken breast and crisp spring vegetables, tossed with light rice noodles in a savory ginger-garlic sauce, topped with crunchy peanuts.
Ingredients
- Chicken Breast160 g
- Rice Noodles47.5 g
- Garlic1 clove
- Sesame Oil5 g
- Mixed Vegetables150 g
- Peanut17.5 g
- Soy Sauce15 ml
- Ginger5 g
- Lime0.3 whole
- Cilantro5 g
Instructions
- 1Step 1
Prepare rice noodles according to package directions, usually by soaking in hot water for 5 minutes. Drain and set aside.
- 2Step 2
While noodles soak, slice chicken breast into thin strips. Chop mixed vegetables (e.g., carrots, bell peppers, snap peas) into bite-sized pieces. Mince ginger and garlic.
- 3Step 3
In a large wok or frying pan, heat 5g of sesame oil over high heat (1 minute). Add chicken strips and stir-fry until cooked through and lightly browned (4 minutes). Remove chicken from the pan and set aside.
- 4Step 4
Add the remaining 5g of sesame oil to the pan. Add minced ginger and garlic, stir-fry for 30 seconds until fragrant.
- 5Step 5
Add the chopped mixed vegetables to the pan and stir-fry for 3 minutes until tender-crisp.
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