Ready for a flavor-packed weeknight dinner that's both quick and satisfying? This Chicken Stir Fry with Rice Noodles recipe is about to become your new go-to. Get ready to unlock a simple cooking process and a secret tip that will elevate your stir-fry game!
Ingredients
You'll need to gather these key ingredients to whip up this mouthwatering Chicken Stir Fry. Grab about 1.2 pounds of boneless, skinless chicken thighs—around 4 or 5 should do the trick. If you are like me and don't have chicken thighs, you can use chicken breasts. Like in chop suey, soy sauce can add an important umami kick to chicken.
Season these stars with 1 teaspoon of garlic powder, salt, and pepper to taste. If you ask me, garlic powder is a MUST — it makes food magical.
For the gravy, you'll want 1 large chopped onion, 10 ounces of sliced mushrooms (not too thin, okay?), and 3 tablespoons of butter for that rich flavor. Flour (2 tablespoons) helps thicken things up. And grab 2 cups of beef broth.
Don't forget 1 tablespoon of Dijon mustard, two-thirds of a cup of sour cream, pasta (8-10 ounces), and parsley/chives.
Prep Instructions
Let's get cooking! I always start by prepping the chicken—it's gotta be flavorful! Sprinkle 600g of chicken thighs (or breast or tenderloin) with 1 tsp of garlic powder, salt, and pepper on both sides. Don't be shy with the seasoning; it's what makes the chicken sing! To infuse your chicken with additional Asian-inspired flavours, consider using a marinade with ingredients like soy sauce.
Next up, tackle those veggies. I like to chop one large onion and slice 300g of mushrooms. Remember, not too thin on the shrooms. We don't want them to disappear when they're cooked!
Now, prepare the gravy ingredients. Measure 2 tbsp of flour and get 2 cups of beef broth/stock ready. Don't forget 1 tbsp of Dijon mustard and 2/3 cup (150g) of sour cream or yogurt. This is where the magic happens – get ready!
Cooking Guidelines
Once your ingredients are prepped, it's time to get cooking this awesome stroganoff! I always start by searing the chicken. Season your chicken – I prefer garlic powder, salt, and pepper – then heat a tablespoon of olive oil in a large skillet.
Now, get that chicken golden brown! About 4 minutes per side should do it. And remember, don't overcrowd the pan. The chicken needs room to get those yummy brown bits.
Next, it is mushroom time! Add butter, then onions, and finally sliced mushrooms. Cook 'em until they're golden – scrape up those pan bits!
Stir in 2 tablespoons of flour, then gradually add the beef broth, always stirring, so there are no flour clumps. Incorporate – add sour cream, mustard, and simmer 'til thickened. Finally, add the chicken back for a minute, and *voila*! You're set!
Serving Suggestions
Time to think about serving this delish chicken stroganoff! I usually go with pasta–egg noodles are my fave–but hey, you do you! Mashed potatoes work wonders, soaking up all that creamy gravy.
Rice? Absolutely! Fluffy white rice or even brown rice–it's all good. Polenta is an option, especially if you're feeling a bit fancy.
Don't forget a sprinkle of chopped parsley or chives on top! It adds a pop of color and a touch of freshness. Trust me, it makes a difference!
Oh, and if you're watching your waistline, go easy on the sour cream, okay? You can always add a side salad for a bit more virtuousness! Ready to dig in? I know I am!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 1 lb chicken breast, cubed
- 8 oz rice noodles
- 8 oz mushrooms, sliced
- 1/4 cup soy sauce
- 2 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp ginger, minced
- 1 clove garlic, minced
- 1/4 cup chicken broth
- 2 tbsp vegetable oil
- 1 tbsp parsley/chives, chopped (optional)
Instructions:
- Cook rice noodles according to package directions.
- In a bowl, mix chicken with soy sauce and cornstarch.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add chicken and cook until browned and cooked through.
- Add mushrooms, ginger, and garlic; cook until softened.
- Pour in chicken broth and sesame oil; simmer until the gravy thickens slightly.
- Serve chicken and mushroom mixture over rice noodles.
- Garnish with parsley or chives, if desired.
Nutrition (per serving, estimated):
- Calories: 400
- Protein: 35g
- Fat: 15g
- Carbohydrates: 30g