Chicken Stir Fry with Rice Noodles and Homemade Sauce
Quick, flavorful, and loaded with veggies — this Chicken Stir Fry with Rice Noodles and Homemade Sauce is a weeknight favorite that’s ready in under 30 minutes.
Ingredients
- 1 (16 oz) package rice spaghetti
- 4 large chicken breasts, diced
- 1 tsp red chili flakes
- Salt, to taste
- 5 cups broccoli florets
- 5 carrots, chopped
- 2 cups mushrooms, chopped
- 2 tsp Garlic Grilling Oil
- 1 cup soy sauce (China Lily or preferred brand)
- 1/3 cup sesame oil
- 1 tbsp cornstarch
- 1/2 tbsp sriracha (adjust for heat)
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tbsp honey
Instructions
- Cook noodles: Prepare rice spaghetti according to package instructions. Drain and set aside.
- Cook chicken: Heat Garlic Grilling Oil in a large skillet or wok over medium-high heat. Add diced chicken, season with red chili flakes and salt, and cook until no longer pink. Remove and set aside.
- Cook veggies: Add broccoli, carrots, and mushrooms to the skillet. Stir-fry until fork-tender.
- Make sauce: In a mason jar or container with a lid, combine soy sauce, sesame oil, cornstarch, sriracha, honey, garlic, and ginger. Shake until fully mixed.
- Combine everything: Return chicken and noodles to the skillet with vegetables. Pour sauce over top and cook until slightly thickened, about 2–3 minutes.
- Serve & enjoy: Garnish with extra chili flakes or sesame seeds if desired.
Tips & Variations
- Swap chicken for tofu or shrimp for a vegetarian or seafood option.
- Add snap peas or bell peppers for extra crunch and color.
- Adjust sriracha and chili flakes for your preferred spice level.
- Sprinkle finished dish with sesame seeds