Latest recipes

One-Pot Stir-Fry Rice Noodles with Chicken

One-Pot Stir-Fry Rice Noodles with Chicken

Do you hear that sound? That’s your Dutch oven, begging to be used to cook this dinner tonight. Inspired by Korean glass noodles but made grocery store-friendly with a swap of easy-to-find rice noodles, this tasty meal is not only an obvious choice, but it’s an affordable one, too.MORE+LESS-

Updated November 15, 2019

3

cups Progresso™ reduced sodium chicken broth (from 32-oz carton)

8

oz rice stick vermicelli noodles

2

tablespoons packed brown sugar

1

tablespoon toasted sesame oil

1

tablespoon gochujang paste

3

tablespoons vegetable oil

1

package (20 oz) boneless skinless chicken thighs, cut into 1/2-inch strips

8

oz shiitake mushrooms, thinly sliced

4

cups baby spinach leaves

3

green onions, thinly sliced on the bias

1/4

cup cilantro leaves, chopped

1

tablespoon toasted sesame seed

Hide Images

  • 1

    In large microwavable bowl, place broth. Microwave uncovered on High 7 to 10 minutes or until boiling. Add noodles; let soak in hot broth, turning frequently, until softened, at least 8 minutes.

  • 2

    In small bowl, stir brown sugar, soy sauce, sesame oil and gochujang paste with fork. Set aside.

  • 3

    In 5-quart Dutch oven, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken in an even layer. Cook 5 to 6 minutes, without moving, until browned. Stir chicken; cook 2 to 3 minutes longer or until no longer pink in center. Using slotted spoon, transfer chicken to small bowl, and cover with foil. Add mushrooms and carrots; cook over medium-high heat 7 to 9 minutes, stirring occasionally, until softened.

  • 4

    Add soy mixture, chicken, noodles and broth; stir to combine. Reduce heat to low. Simmer 1 to 2 minutes, stirring constantly, until sauce is heated through. Remove from heat. Stir in spinach and green onions. Top with cilantro and sesame seed. Serve with lime wedges.

Expert Tips

  • Patting the chicken dry before adding to the hot Dutch oven not only helps it brown nicely, but it will release easier rather than sticking, too.
  • While Korean glass noodles are more traditional for this dish, rice noodles have a similar texture and they’re much easier to find at the grocery store—just check the Asian foods section. Plus, rice noodles will soak up flavorful broth like a champ!
  • Looking to save time? Buy preshredded carrots at the grocery store rather than shredding them by hand.
  • While all mushrooms benefit from direct heat like sautéing or grilling, shiitakes are flexible, flavorful and tender enough that they’re delicious even when they’re plainly boiled. Sautéing them simply means bonus deliciousness.

Nutrition Facts

Serving Size: 1 3/4 Cups
Calories
420
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
890mg
37%
Potassium
530mg
15%
Total Carbohydrate
46g
15%
Dietary Fiber
4g
16%
Sugars
8g
Protein
25g
Vitamin A
100%
100%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
15%
15%
Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Chicken Fried Rice (One Pot)

This post may contain affiliate links. Please read my disclosure policy.

The best, healthy, quick and easy chicken fried rice recipe, homemade with simple ingredients in one pot over stovetop. This 30 minute meal is better than Chinese takeout. Loaded with scrambled eggs, frozen vegetables, boneless chicken breast cubes.

I have already shared recipes for Vegetable Fried Rice (One Pot) and Bacon Fried Rice (One Pot) and I am happy to share another version today, which is a classic and super popular at Asian restaurants.

It’s hearty and filling plus a great way to use up leftover rice. Also known as chicken stir fry with rice or chicken and rice stir fry.


Pushing the frying pan away from you and sharply pull it back is the secret when sauteing stir fry vegetables. It will take a little practice and patience, however, it’s a skill definitely worth achieving.

Step 1. If you are using dried rice noodles, you need to soak them in warm water until they are softened, or according to instructions on the package. (about 10 minutes, this is depending on which brand you use.)

Step 2. Meantime, you need to butterfly the chicken fillet 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.

Step 3. 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.

Step 4. Now add the garlic and stir-fry for more 30 seconds, now add the broccoli, continue to stir-frying 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.

Step 5. Drain your soaked noodles. Now add eggs to the hot fry-pan, season and stir over the heat, letting the bottom of the egg to cook. Now add the rice noodles and toss and mix well, breaking up egg at the same time. now place the chicken and broccoli mixture back into the frying pan and heat through, stir-frying over medium heat.

Step 6. Immediately Serve the noodles along with wedges of lime to squeeze on top of stir fry.


Teriyaki Chicken Noodles – Easy One Pot Stir Fry

Teriyaki Chicken Noodles – a one pot 30 minute meal perfect to curb those takeout cravings. Made with chicken, broccoli, edamame beans, carrots, gluten free rice noodles and a delicious sweet and savory Asian-inspired sauce.

PIN HERE to save and follow ME ON PINTEREST for more delicious recipes

Noodles and easy stir-fries are our go to on busy weeknights. Teriyaki anything is one of our favorite Japanese dishes. We usually rotate between:

These Teriyaki Chicken Noodles are a twist on these popular Teriyaki Zoodles and Teriyaki Rice. The best part? This easy recipe come together in less than 30 minutes and is packed with flavor so you can skip the takeout line.

Plus, I use gluten free rice noodles and added lots of healthy chopped vegetables. The great thing about this recipe is that you can use any veggies you like or have on hand. Noodles are always a great base to use up those odds and ends in your fridge.

And to keep these lower carb, you can even use these Shirataki Noodles that I am obsessed with.


Quick Rice Noodles Recipe

I literally rummaged through my fridge to make this Chicken Stir Fry with Rice Noodles. Photographed it, ate half, gave the other half to the homeless guy at the dog park.

Smugly patted myself on the back for making a recipe I wanted to post on my site using things I already had – no special run to the grocery store to get specific ingredients.

Then I realised I needed to make it again for the recipe video. And so off I went to the grocery store. ?


Chicken Teriyaki Stir Fry with Rice Noodles

This Chicken Teriyaki Stir Fry has absolutely zero flaws. It is quick & easy to prepare, filling but light at the same time, and packed with veggies which makes it super healthy. Rice noodles perfectly complement the chicken and vegetables!

Yesterday, when trying to break from the usual dinner routine, I came up with something really really amazing. Chicken Teriyaki Stir Fry! Chicken + tons of veggies + delicate flat rice noodles, all drowned in a homemade teriyaki sauce. 30 minutes of your time and this heavenly sounding dish will be on your dinner table! Easy, quick, delicious. Flawless!

I already posted the recipe for teriyaki chicken on the blog a few years ago (it will be exactly 2 years on December 20th) and it was great. I can’t even remember how many times this dish was made at our house. However, there are few cons about it. First, the teriyaki sauce in that recipe is store-bought. I prefer to make my own lately (it takes only a few minutes). Second, the recipe lacks one important thing I’ve been trying to eat more of lately – vegetables. And believe it or not, throughout all these years I have never thought about combining teriyaki chicken and veggies in one dish. Sometimes I can’t see what’s under my nose, ha ha!

This chicken teriyaki stir fry features garlic, carrots, bell pepper, mushrooms, broccoli, and green onions. How is that for a combo? I also wavered between simply cooking rice separately and serving it with the stir fry and throwing noodles inside a wok and cooking everything together. Finally, I went with the latter choosing a healthier option – rice noodles. People undeservedly forget about these gluten-free noodles which are way more convenient (require only 1-2 minutes of cooking).

I can say only good words about this stir-fry. It’s filling but light at the same time, it’s healthy with all the veggies, and the taste is incredible. This chicken teriyaki stir fry turned out exactly how I thought it would! Try it for a quick weeknight dinner and you won’t be left disappointed. I can guarantee that!


Watch the video: ΚΟΤΟΠΟΥΛΟ ΛΕΜΟΝΑΤΟ ΚΑΤΣΑΡΟΛΑΣ ΜΕ ΡΥΖΙ ΑΡΓΥΡΩ ΜΠΑΡΜΠΑΡΙΓΟΥ - ΕΛΕΝΗ (September 2021).