Craving a dish that’s bursting with flavor and packed with wholesome goodness? Look no further than this delectable Chicken Vegetable Noodle Bowl! This Asian-inspired recipe combines tender chicken, vibrant mixed vegetables, and perfectly cooked rice noodles, all tossed in a savory soy-sesame marinade. With a prep time of just 15 minutes and a total cooking time of 25 minutes, you can whip up this delicious meal in no time. Whether you're looking for a quick weeknight dinner or a delightful dish to impress your friends, this Chicken Vegetable Noodle Bowl is sure to become a favorite at your table!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 chicken breasts, sliced
- 2 cups mixed vegetables (carrots, broccoli, bell peppers)
- 200g rice noodles
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Prepare ingredients by slicing chicken breasts into thin, even strips and chopping mixed vegetables into bite-sized pieces.
- In a small bowl, whisk together soy sauce and sesame oil to create a marinade. Season chicken strips with salt and pepper, then toss in half of the marinade to coat evenly.
- Boil water in a large pot and cook rice noodles according to package instructions, typically 3-4 minutes until tender. Drain and rinse with cold water to stop cooking, then set aside.
- Heat a large wok or skillet over medium-high heat. Add a small amount of oil and cook marinated chicken strips until golden brown and fully cooked, approximately 5-6 minutes. Remove chicken and set aside.
- In the same pan, stir-fry mixed vegetables for 3-4 minutes until they are crisp-tender, maintaining their vibrant color and slight crunch.
- Return cooked chicken to the pan, add remaining marinade, and toss with vegetables to combine flavors.
- Add cooked rice noodles to the pan and gently mix everything together, ensuring noodles are heated through and coated with sauce.
- Garnish with chopped green onions and serve hot in individual bowls.
Tips
- Prep Ahead: To save time, slice your chicken and chop your vegetables in advance. This will make the cooking process smoother and quicker, especially on busy nights.
- Customize Your Veggies: Feel free to use any vegetables you have on hand! Snow peas, bell peppers, or snap peas work wonderfully in this dish.
- Don’t Overcook the Noodles: Rice noodles cook quickly, so keep an eye on them to avoid mushiness. Rinse them under cold water after cooking to stop the cooking process.
- High Heat for Stir-Frying: Make sure your wok or skillet is hot before adding the chicken. This will help achieve a nice sear and lock in the juices.
- Garnish for Flavor: Don’t skip the green onions! They add a fresh crunch and vibrant color that elevates the dish.
- Leftovers? No Problem!: This dish stores well in the fridge for up to 2 days. Just reheat in a skillet with a splash of water to bring back the noodles’ texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 75mg
