Ingredients
Scale
- 8 oz (225 g) rice noodles
- 2 tablespoons vegetable oil
- 1 lb (450 g) boneless, skinless chicken breasts, sliced into thin strips
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 scallions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and cook for another 1 minute until fragrant.
- In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and red pepper flakes.
- Pour the sauce into the skillet with chicken and garlic, stirring to combine.
- Add cooked noodles to the skillet and toss to coat evenly with the sauce.
- Cook for an additional 2-3 minutes until heated through and sticky.
- Serve hot, garnished with chopped scallions and sesame seeds.
Notes
- For extra flavor, add shredded carrots or bell peppers during the stir-fry stage.
- Adjust honey and soy sauce amounts to taste for sweetness and saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 10 g
- Sodium: 1250 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg