Chicken and Vegetable Stir-Fry with Rice Noodles

This Chicken and Vegetable Stir-Fry with Rice Noodles is a vibrant and flavorful dish that brings together tender chicken and crisp vegetables in a savory sauce, served over soft rice noodles. It's a quick and satisfying meal that's perfect for busy weeknights.

Ingredients

• Chicken breast - 250 grams, sliced thinly
• Rice noodles - 150 grams
• Broccoli florets - 100 grams
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Snap peas - 100 grams
• Soy sauce - 3 tablespoons
• Sesame oil - 2 teaspoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Scallions - 2, sliced
• Salt - to taste
• Black pepper - to taste
• Olive oil - 1 tablespoon

Steps

1. Cook rice noodles according to package instructions, drain and set aside.
2. In a large skillet or wok, heat olive oil over medium-high heat.
3. Add sliced chicken to the skillet and season with salt and pepper. Stir-fry until cooked through, about 5-7 minutes.
4. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
5. Add broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
6. Pour in soy sauce and sesame oil, stirring to combine all ingredients.
7. Add the cooked rice noodles to the skillet, tossing everything together until well mixed and heated through.
8. Garnish with sliced scallions before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.3 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in vitamins and minerals from vegetables, promoting overall health.

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