I love recipes that come together quickly, taste like a weeknight miracle, and make the whole kitchen smell irresistible. This Rice Noodle Chicken Stir-Fry is exactly that kind of meal: tender, thinly sliced chicken breast, silky rice noodles, crisp vegetables, and a simple savory sauce. It’s made with everyday pantry ingredients and cooks in one skillet, which means fewer dishes and more time to enjoy the food.

Why you’ll love this dish

Ready in about 30 minutes—perfect for busy evenings.
Bright, fresh vegetables give a nice crunch against soft rice noodles.
Balanced sauce: salty, slightly sweet, with a hint of sesame aroma.
Flexible—swap or add vegetables to suit your fridge and cravings.

Ingredients

8 oz rice noodles
1 lb boneless skinless chicken breast, thinly sliced
2 tablespoons vegetable oil
1 red bell pepper, thinly sliced
1 cup broccoli florets
1 carrot, julienned
2 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup low-sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper to taste

Tools

Large skillet or wok
Pot for boiling noodles (if needed)
Tongs or chopsticks for tossing
Cutting board and sharp knife

Prep notes

Before you start cooking, make sure the chicken is thinly sliced so it cooks quickly and evenly. Julienne the carrot into matchstick-sized pieces for quick cooking and a pleasing texture. Have your garlic and ginger minced and your sauce ingredients measured—stir-fries move fast once the pan is hot.

Step-by-step instructions

Prepare the rice noodles: Bring a pot of water to a boil and cook the 8 oz rice noodles according to the package instructions until they are tender but still slightly firm. Drain the noodles and rinse with cool water to stop the cooking. Set the noodles aside, lightly tossed with a few drops of vegetable oil to prevent sticking.
Season the chicken: Pat the 1 lb boneless skinless chicken breast slices dry with a paper towel and season lightly with salt and pepper. Thin slices will sear quickly and absorb the sauce better.
Heat the pan: Place a large skillet or wok over medium-high heat and add 2 tablespoons vegetable oil. Swirl to coat the base of the pan and get it very hot—this helps the chicken develop a golden color.
Cook the chicken: Add the sliced chicken to the hot pan in a single layer. Let it sear without moving for about 1 minute, then stir or toss occasionally until the chicken is cooked through and no longer pink, about 3–4 minutes total depending on thickness. Transfer the cooked chicken to a plate and set aside.
Stir-fry the vegetables: In the same skillet, add the red bell pepper slices, 1 cup broccoli florets, and the julienned 1 carrot. Stir-fry for 2–3 minutes until the vegetables are bright and just tender-crisp. If the pan looks dry, add a small splash of vegetable oil.
Add aromatics: Push the vegetables to the side of the pan and add the 2 cloves minced garlic and 1 tablespoon minced ginger. Stir them quickly into the vegetables for about 30 seconds until fragrant—be careful not to let the garlic burn.
Combine chicken and noodles: Return the cooked chicken to the skillet with the vegetables. Add the cooked and drained rice noodles, tossing gently to combine and warm the noodles through.
Add the sauce: Pour in 1/4 cup low-sodium soy sauce and 1 tablespoon oyster sauce, then drizzle 1 teaspoon sesame oil over the noodles and stir everything together so the sauce evenly coats the chicken, noodles, and vegetables. Cook for another 1–2 minutes, stirring constantly, until everything is well mixed and heated through.
Adjust seasoning: Taste the stir-fry and add salt and pepper to taste. Keep in mind the soy sauce and oyster sauce contribute saltiness, so season sparingly at first.
Serve: Remove the pan from heat and transfer the Rice Noodle Chicken Stir-Fry to a serving platter or bowls. Serve hot, and enjoy immediately.

Tips and variations

For more color and texture, add sliced snap peas, baby corn, or thinly sliced mushrooms.
If you prefer a little heat, add a pinch of red pepper flakes or a drizzle of chili oil when you add the sauce.
Make it saucier by whisking together an extra 2 tablespoons of low-sodium soy sauce with 1 tablespoon water and pouring it in during step 8.
For herb brightness, finish with chopped green onions or a handful of cilantro before serving.
Leftovers store well in an airtight container in the fridge for up to 2 days; reheat gently in a skillet or microwave with a splash of water to loosen the noodles.

Flavor notes

The combination of low-sodium soy sauce and oyster sauce gives this Rice Noodle Chicken Stir-Fry a rich, umami-forward base without overpowering the vegetables. The sesame oil adds a fragrant finish, while fresh ginger and garlic provide a bright, aromatic backbone. Using thinly sliced chicken ensures quick cooking and a tender bite that pairs perfectly with the soft rice noodles and crisp vegetables.

Serving suggestions

Serve this dish on its own for a complete meal, or pair it with a light cucumber salad, pickled vegetables, or steamed greens. A side of lime wedges or a small bowl of soy-vinegar dipping sauce complements the savory flavors nicely.

Final notes

This Rice Noodle Chicken Stir-Fry is a weeknight winner: minimal fuss, maximum flavor, and easily customizable. With simple prep and a single skillet, you can have dinner on the table in no time. Once you’ve mastered the basic method, try different vegetables, proteins, and sauces to make it your own.

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Rice Noodle Chicken Stir-Fry

A quick and flavorful stir-fry of tender chicken, crisp vegetables, and rice noodles in a savory sauce.

Prep Time15

Cook Time10

Total Time25

Servings: 4 servings

Ingredients

8 oz rice noodles
1 lb boneless skinless chicken breast thinly sliced
2 tablespoons vegetable oil
1 red bell pepper thinly sliced
1 cup broccoli florets
1 carrot julienned
2 cloves garlic minced
1 tablespoon ginger minced
1/4 cup low-sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
salt and pepper to taste

Instructions

Place the rice noodles in a bowl and soak in warm water for about 10 minutes until softened; drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the thinly sliced chicken and stir-fry for 3 to 4 minutes until nearly cooked through.
Add the minced garlic and ginger, then add the sliced red bell pepper, broccoli florets, and julienned carrot; stir-fry for 2 to 3 minutes until the vegetables are tender-crisp.
Pour in the soy sauce, oyster sauce, and sesame oil, then add the drained noodles and toss to combine.
Cook everything together for 2 more minutes to heat through, then season with salt and pepper to taste and serve.