This chicken stir fry recipe is a quick and easy dish for weeknights. Who doesn’t love fresh vegetables and chicken breast sautéed together into a tasty stir fry? We suggest adding a zing of Sriracha to add a little punch to the flavor.
What You Need:
- 1 Package – Pad Thai Rice Noodles
- Vegetable Oil
- 1-2 Skinless Boneless Chicken Brests – Sliced into Strips
- 1 Tbsp. Ginger – Grated
- 3 Cloves Garlic – Minced
- 1 Red Bell Pepper – Sliced into Strips
- 1 Head Broccoli – Cut into Bite Sized Floretts
- 6 Oz. Portabello or Shiitake Mushrooms – Sliced
- 1/2 Cup Chicken Stock
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Hoisin Sauce
- 1 Tsp. Corn Starch
- 1 Tbsp. Sriracha
Place the pad thai noodles in a large mixing bowl and completely cover in hot water. Let it sit for approximately 25 minutes while you prepare and cook the rest of the meal.
Remove the chicken from the pan and set it aside in a separate bowl. You will then want to add your garlic and ginger, toss in the hot oil for a few seconds and then immediately add your bell peppers, broccoli and mushrooms.
Toss everything together and let the vegetables cook down on medium-high heat for approximately 10-15 minutes. While they are cooking you will need to mix together the sauce ingredients.
Combine and whisk together the chicken stock (I like to use Better Than Bouillon® with the appropriate amount of water instead of the boxed version of most stocks. It tastes much better than the hard cubes and it’s less wasteful than the boxed versions since I rarely use a whole container before it expires.), soy sauce, hoisin sauce and corn starch.
Once the vegetables have cooked down, drain the water off of the pad thai noodles and add along with the sauce mixture and sriracha. Cook until the noodles are tender and the sauce thickens.
Remove from the heat, serve and enjoy!