This vibrant stir-fry combines tender chicken pieces with fresh rice noodles and crispy fried tofu puffs for a satisfying texture contrast. The dish is infused with a savory, umami-rich sauce that coats every bite, balanced by the crunch of snake beans and the sweetness of baby corn. It is a quick and flavorful meal that comes together in under thirty minutes, making it perfect for busy weeknights or casual family dinners. The blend of vegetables and protein provides a well-rounded plate that is both comforting and exciting. Serve immediately while hot to enjoy the best texture of the noodles and vegetables.
Stir Fried Chicken Sauce
Description
This vibrant stir-fry combines tender chicken pieces with fresh rice noodles and crispy fried tofu puffs for a satisfying texture contrast. The dish is infused with a savory, umami-rich sauce that coats every bite, balanced by the crunch of snake beans and the sweetness of baby corn. It is a quick and flavorful meal that comes together in under thirty minutes, making it perfect for busy weeknights or casual family dinners. The blend of vegetables and protein provides a well-rounded plate that is both comforting and exciting. Serve immediately while hot to enjoy the best texture of the noodles and vegetables.Ingredients
Directions
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Bring a pot of water to a boil. Cook the fresh rice noodles according to package instructions, usually 1-2 minutes. Drain and rinse with cold water. Set aside.
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In a small bowl, mix the soy sauce, cornflour, and water until smooth. Set aside for the sauce.
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Heat the vegetable or peanut oil in a wok or large skillet over high heat.
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Add the sliced chicken to the hot wok. Stir-fry for 3-4 minutes until cooked through and lightly browned. Remove chicken from the wok and set aside.
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In the same wok, add the garlic and ginger. Stir-fry for 30 seconds until fragrant.
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Add the snake beans and baby corn to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
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Add the fried tofu puffs and cooked rice noodles to the wok. Toss to combine with the vegetables.
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Pour the sauce mixture over the ingredients. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
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Return the cooked chicken to the wok. Toss gently to combine everything and heat through for 1 minute.
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Remove from heat. Sprinkle with fresh coriander. Serve immediately.
Nutrition Facts
- Amount Per Serving
- Calories 987.4kcal
- % Daily Value *
- Total Fat 105.8g163%
- Saturated Fat 16.0g80%
- Cholesterol 5.2mg2%
- Sodium 265.8mg12%
- Total Carbohydrate 11.9g4%
- Dietary Fiber 1.9g8%
- Sugars 2.6g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the wok is very hot before adding the chicken to get a good sear. If the sauce becomes too thick, add a splash of water to loosen it.
You can substitute snake beans with green beans or snap peas if snake beans are unavailable.
For a gluten-free version, ensure you use tamari instead of regular soy sauce and check that your cornflour is certified gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to prevent the noodles from drying out.
