Chicken and Broccoli Stir-Fry with Rice Noodles
Dive into a vibrant Chicken and Broccoli Stir-Fry that’s ready in a flash! Juicy chicken pieces mingle with crisp broccoli and silky rice noodles, all tossed together in a zesty soy-lime sauce that’ll have your taste buds dancing. Perfect for busy weeknights, this dish is a delightful fusion of flavors and textures that everyone will love!
✓This video contains 3 recipes.View all →
Prep
15
min
Cook
10
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- broccoli
- garlic
- lime
- pepper
🥩Meat & Seafood(1)
- chicken breast
🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(2)
- rice noodles
- olive oil
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- soy sauce
👨🍳 Instructions
- 1
Soak rice noodles in hot water for 12 to 15 minutes until softened.
- 2
Slice chicken breast into thin strips and flatten with a rolling pin.
- 3
Finely slice garlic and slice broccoli.
- 4
Heat olive oil in a pan until smoking, then add chicken, salt, and pepper.
- 5
Once chicken is seared, add garlic and cook until crispy.
- 6
Add broccoli and soy sauce to the pan.
- 7
In a separate bowl, whisk eggs and spread them on the side of the pan.
- 8
Add drained noodles, chicken, and broccoli to the pan and mix well.
- 9
Finish with fresh lime juice.
💡 Pro Tips
- ✓Velvet the chicken strips in a mixture of 1 tsp cornstarch, 1 tsp soy sauce, and 1/2 tsp oil for 15 minutes before searing, since the starch coating creates a protective barrier that keeps proteins from seizing and expelling moisture at high heat.ingredient15 minutes
- ✓Soak rice noodles in water at 140-150°F rather than boiling water, since fully boiling water gelatinizes the starch too fast and produces mushy, blown-out noodles before they finish absorbing liquid in the pan.technique140-150°F
- ✓Cut broccoli florets to a uniform 1-inch size and blanch for 60-90 seconds in salted boiling water before stir-frying, since brief blanching pre-cooks the tough cellulose structure so the vegetable only needs 60-90 seconds of high-heat contact to finish without turning gray-green from overcooking.timing60-90 seconds
- ✓Heat the wok or pan until a drop of water skitters and evaporates in under 1 second (roughly 400-450°F) before adding oil, since this ensures a proper Maillard sear rather than steaming the chicken in its own released juices.equipment400-450°F
- ✓Push cooked ingredients to one side and pour whisked eggs directly onto bare hot metal rather than into pooled juices, letting them set for 20-30 seconds undisturbed to form curds instead of scrambling into wet shreds that clump onto the noodles.technique20-30 seconds
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