Chicken Stir Fry with Broccoli and Bell Peppers
Updated: Sep 13, 2019
Looking to add to your stir fry repertoire? This Asian recipe boasts loads of Vitamin C, potassium, antioxidants... and protein! It's even better as leftovers the next day, in my opinion, and it makes 6-8 servings (or 4-6 servings if you're a marathon runner!). We load it up with spicy Sriracha over here, but we have Szechuan and Texan heritages... Message me what you think!
2 pounds chicken breast strips
10-14 ounces rice noodles
16 ounces chopped broccoli
1-2 chopped red bell peppers
1 tbs vegetable oil
1/2 cup soy sauce
3 minced garlic cloves
2 tbs oyster sauce
1 tbs brown sugar
1 tsp ground ginger (or 1 tbs grated fresh)
2 tsp sesame oil
2 tsp Sriracha
Whisk together all sauce ingredients.
Cook rice noodles according to package directions.
Steam broccoli and bell peppers above noodles, or add directly to pot (if frozen, at the same time as the noodles; if fresh, with last 2-3min of noodle cooking time). Drain.
Heat oil in large skillet or wok and cook chicken.
Stir in pasta, bell peppers, broccoli, and sauce until the mixture is hot.
Add salt and Sriracha to taste.