Stir Fried Chicken Sauce

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.

Cuisine: Southern

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 987.4

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

4 servings
1 tablespoon Vegetable or peanut oil
200 g thick fresh rice noodles
200 g fried tofu puffs
150 g snake beans, cut into 5cm lengths
1 can baby corn, drained
300 g chicken breast, sliced
2 cloves garlic, minced
1 tsp ginger, grated
3 tbsp soy sauce
1 tbsp cornflour mixed with 2 tbsp water
1 tbsp fresh coriander, chopped

Directions

1
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.
2
In a small bowl, mix the soy sauce, cornflour, and water until smooth. Set aside for the sauce.
3
Heat the vegetable or peanut oil in a wok or large skillet over high heat.
4
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.
5
In the same wok, add the garlic and ginger. Stir-fry for 30 seconds until fragrant.
6
Add the snake beans and baby corn to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
7
Add the fried tofu puffs and cooked rice noodles to the wok. Toss to combine with the vegetables.
8
Pour the sauce mixture over the ingredients. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
9
Return the cooked chicken to the wok. Toss gently to combine everything and heat through for 1 minute.
10
Remove from heat. Sprinkle with fresh coriander. Serve immediately.

Nutrition Facts

Servings 4 servings

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.

Keywords: stir fry, chicken, noodles, tofu, sauce, quick dinner, asian, wok, vegetables, snake beans, baby corn, rice noodles, gluten free, family meal, easy recipe, weeknight, soy sauce, garlic, ginger, peanut oil

Read it online: https://www.chefs-mate.com/recipe/stir-fried-chicken-sauce-11/