Quick Chicken and Rice Vermicelli Stir-Fry

Ingredients

Ingredients

• 1 lb boneless, skinless chicken breast
• 8 oz rice vermicelli noodles
• 3 tbsp soy sauce, low-sodium
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp (grated) fresh ginger
• 1 (minced) garlic clove
• 1/2 cup chicken broth
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 1 (sliced) bell pepper, red
• 2 cups broccoli florets
• 1 (cut into matchsticks) carrot
• 1 cup snap peas
• 2 (sliced, for garnish) green onions
• 1 tsp (optional, for garnish) sesame seeds
• (to taste) black pepper

Instructions

1. Soak the rice vermicelli noodles in hot water for 5-7 minutes until softened, then drain and set aside.
2. Slice the chicken breast into thin strips. In a bowl, toss with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of black pepper; let marinate for 5 minutes while prepping veggies.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove chicken to a plate.
4. Add another 1 tablespoon oil to the wok if needed. Stir-fry the sliced bell peppers, broccoli florets, carrot matchsticks, and snap peas for 3-4 minutes until crisp-tender.
5. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 minced garlic clove, and 1/2 cup chicken broth.
6. Return the chicken to the wok, add the drained noodles and sauce mixture. Toss everything together for 2 minutes until well coated and heated through.
7. Serve immediately, garnished with sliced green onions and a sprinkle of sesame seeds if desired.

Notes

Customize veggies based on what you have on hand, like zucchini or mushrooms. For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free. Leftovers store well in the fridge for up to 2 days; reheat with a splash of water to loosen the noodles.