This delicious and easy Chicken Broccoli Rice Noodles recipe is perfect for a quick, nutritious meal. Packed with tender chicken, vibrant veggies, and perfectly cooked noodles, it’s full of flavor and texture. You can easily customize it with whatever vegetables you have on hand, making it a flexible and satisfying dish for any night of the week.
Ingredients Needed:
- 12 oz rice noodles
- 3 Tbsp vegetable oil
- 1 lb skinless boneless chicken breasts, sliced into bite-sized strips
- Salt and black pepper to taste
- 1 red bell pepper, or 1/2 red and 1/2 green, sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portobello mushroom, sliced
- 1 Tbsp fresh ginger, peeled and grated
- 1/2 cup chicken broth
- 2 Tbsp soy sauce, NOT low-sodium
- 2 Tbsp ketchup
- 1 tsp cornstarch
- few drizzles of sesame oil
How To Make Chicken Broccoli Rice Noodles Recipe?
- Cook the Noodles: Bring a medium-sized pan of salted water to a boil. Add rice noodles and cook over medium heat for about 2-4 minutes (depending on thickness) or until just tender. Drain and stir in 15ml vegetable oil to prevent sticking.
- Cook the Chicken: Heat 30ml vegetable oil in a large wok or skillet over high heat. Season chicken lightly with salt and pepper, then add to the hot skillet. Stir-fry for about 3 minutes, or until cooked through. Remove the chicken and set aside.
- Sauté the Vegetables: In the same skillet, add bell peppers, broccoli, and mushrooms. Sauté for 1 minute, then add grated ginger. Stir-fry for another 2 minutes.
- Prepare the Sauce: In a mixing bowl, combine 120ml chicken broth, 30ml soy sauce, 30g ketchup, and 5g cornstarch. Stir until smooth.
- Combine and Cook: Add the cooked chicken, rice noodles, and sauce mixture to the skillet. Stir-fry for about 3 minutes, or until everything is heated through and the chicken is fully cooked.
- Finish and Serve: Drizzle sesame oil over the top and season with additional salt and pepper to taste. Serve and enjoy!
Recipe Tips:
- Don’t overcook the noodles: Rice noodles cook quickly, so keep an eye on them. If you overcook them, they can become mushy.
- Use high heat for stir-frying: Cooking on high heat helps to keep the chicken and vegetables crispy and flavorful.
- Add the sauce at the right time: Mix the sauce ingredients well before adding them to the pan to ensure everything is evenly coated.
- Customize with your favorite vegetables: Feel free to swap out the bell peppers, mushrooms, or broccoli for any veggies you like or have on hand.
- Finish with sesame oil: Drizzling sesame oil at the end adds a nice touch of flavor and fragrance to the dish.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftovers cool down first. Then, store them in an airtight container in the fridge for up to 2 days.
- Freeze: After cooling, put the dish in a freezer-safe container. Freeze for up to 1 month.
- Reheat: Reheat the noodles in a pan with a bit of broth or water, stirring occasionally for about 5-7 minutes.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 50mg
- Sodium: 600mg
- Potassium: 400mg
- Total Carbohydrate: 40g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 25g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Broccoli Slaw Recipe
- Gordon Ramsay Buffalo Chicken Dip Recipe
- Gordon Ramsay Chicken And Rice Recipe
Gordon Ramsay Chicken Broccoli Rice Noodles Recipe
Description
This delicious and easy Chicken Broccoli Rice Noodles recipe is perfect for a quick, nutritious meal. Packed with tender chicken, vibrant veggies, and perfectly cooked noodles, it’s full of flavor and texture. You can easily customize it with whatever vegetables you have on hand, making it a flexible and satisfying dish for any night of the week.
Ingredients
Instructions
- Cook the Noodles: Bring a medium-sized pan of salted water to a boil. Add rice noodles and cook over medium heat for about 2-4 minutes (depending on thickness) or until just tender. Drain and stir in 15ml vegetable oil to prevent sticking.
- Cook the Chicken: Heat 30ml vegetable oil in a large wok or skillet over high heat. Season chicken lightly with salt and pepper, then add to the hot skillet. Stir-fry for about 3 minutes, or until cooked through. Remove the chicken and set aside.
- Sauté the Vegetables: In the same skillet, add bell peppers, broccoli, and mushrooms. Sauté for 1 minute, then add grated ginger. Stir-fry for another 2 minutes.
- Prepare the Sauce: In a mixing bowl, combine 120ml chicken broth, 30ml soy sauce, 30g ketchup, and 5g cornstarch. Stir until smooth.
- Combine and Cook: Add the cooked chicken, rice noodles, and sauce mixture to the skillet. Stir-fry for about 3 minutes, or until everything is heated through and the chicken is fully cooked.
- Finish and Serve: Drizzle sesame oil over the top and season with additional salt and pepper to taste. Serve and enjoy!
Notes
- Don’t overcook the noodles: Rice noodles cook quickly, so keep an eye on them. If you overcook them, they can become mushy.
- Use high heat for stir-frying: Cooking on high heat helps to keep the chicken and vegetables crispy and flavorful.
- Add the sauce at the right time: Mix the sauce ingredients well before adding them to the pan to ensure everything is evenly coated.
- Customize with your favorite vegetables: Feel free to swap out the bell peppers, mushrooms, or broccoli for any veggies you like or have on hand.
- Finish with sesame oil: Drizzling sesame oil at the end adds a nice touch of flavor and fragrance to the dish.
Gordon Ramsay Chicken Broccoli Rice Noodles Recipe