CHICKEN-RICE NOODLE STIR-FRY FOR TWO
Make a delicious stir-fry with chicken and rice noodles! This tasty weeknight Chicken-Rice Noodle Stir-Fry makes the perfect amount for two.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings, 2 cups each
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium-high heat. Add cabbage, peas, carrots and onions; cook 1 to 2 min. or until cabbage is slightly softened, stirring occasionally.
- Add chicken, noodles and dressing; cook 3 to 5 min. or until heated through, stirring occasionally. Spoon onto platter.
- Top with cucumbers and nuts.
Nutrition Facts : Calories 650, Fat 24 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 34 g
STIR-FRIED CHICKEN AND RICE NOODLES
From Oromocto, New Brunswick, Kim Pettipas offers a great dish to showcase rice noodles. "Don't let the ingredients fool you," she warns, "the stir-fry is very simple. We love its Asian flair."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside. , Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm. , Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.
Nutrition Facts : Calories 293 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 498mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
THAI CHICKEN STIR-FRY FOR TWO
Instead of having takeout at lunch, why not whip up this delicious meal? Thanks to the convenient frozen veggies, you can enjoy classic Thai flavors in minutes. Sally Bailey - Wooster, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender. Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; serve with rice.
Nutrition Facts : Calories 382 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1100mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
WORLDS BEST CHICKEN STIR-FRY FOR TWO
This is quite possibly the most flavorful stir-fry I have ever eaten. It is very quick and very easy. Don't let the list of ingredients intimidate you because most of them you will find on your shelf already. Enjoy, Chef David Magazu.
Provided by David Magazu
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
- Cook until onions are very soft.
- Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
- Stir in Cilantro, garlic powder, ginger, salt and pepper.
- (If you use a very salty soy sauce you might not want to add salt)
- Continue cooking until red and green peppers are soft.
- Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
- Pour over a bed of rice and serve.
- NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
- If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
- Adding a little extra olive oil will always help to thicken the sauce.
- Enjoy.
Nutrition Facts : Calories 888.9, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 1101.5, Carbohydrate 93.7, Fiber 5.5, Sugar 7.6, Protein 35.4
CRAZY CHICKEN - RICE NOODLE STIR-FRY
This is chef Ming Tsai's take on a traditional Thai dish. It's called crazy because of it's spiciness. You can always decrease the amount of sambal oelek if you don't like dishes too spicy (or increase it if you like it really spicy!). This recipe is perfect for a busy night. It's quick and simple to prepare. If you want to make this a one dish meal, I think you could probably stir-fry in some broccoli or peas, etc. Enjoy!
Provided by LifeIsGood
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fill up a large bowl with warm water. Add the noodles and soak them until they are tender, about 20 minutes. Drain and set aside.
- While the noodles are soaking, you can combine the fish sauce, lime juice, sugar and sambal - in a small bowl. Stir until dissolved.
- Heat up a wok or large skillet over high heat. Add the oil and swirl to coat the pan.
- Add the shallots and stir-fry until brown - about 1 minute.
- Add the chicken and stir-fry, breaking up the meat, until cooked through - about 3 minutes or so.
- Add the noodles and sauce mixture and heat through, stirring.
- Add the scallions and basil ribbons and give them a toss.
- Garnish (opt.) with the lime wedges and basil sprigs and serve immediately.
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CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)
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4.8/5 (243)Calories 588 per servingCategory Easy
- Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
- In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside.
- Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
CHICKEN STIR FRY WITH RICE NOODLES - HELL'S KITCHEN
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4.1/5 (41)Category Adapted Recipes, Gordon Ramsay, RecipesServings 4Total Time 40 mins
- If you are using dried rice noodles, you need to soak noodles in warm water until they are softened, or according to instructions on package. (about 10 minutes, this is depending on which brand you use.)
- Meantime, you need to butterfly the chicken breast by slicing into it horizontally, though leaving it attached down one side, next open it out. You can Make it Flat by using a rolling pin, then diagonally cutting into strips.
- Season the chicken with salt and pepper add to Heated pan over high heat with oil. Now stir-fry for about 3 minutes until golden brown all over but not quite cooked all the way through.
- Now add the garlic and stir-fry for more 30 seconds, now add the broccoli, continue to stir-fry for an additional few minutes until all is tender; now add your soy sauce to season the stir-fry. After the broccoli is cooked and tender, take the recipe contents out of the fry-pan, set them aside. Now wipe out your fry- pan, add a dash of oil and heat through.
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