This stir-fry is outstanding with rice noodles, but it’s also good over rice, couscous or linguini. Chicken thighs are more tender and flavorful than the breast, but you can use either. Dipping the chicken in the soy and cornstarch mixture keeps it very moist. Photo by Brian MacDonald.
1. For the chicken, place the diced chicken, soy sauce and cornstarch in a bowl; stir until well combined. Add oil to a large non-stick wok and place over medium heat. Sauté the chicken for 4 minutes, until almost cooked. Remove from the pan and set aside. Wipe out the pan.
2. For the sauce, combine the stock, vinegar, soy sauce, sugar, molasses, cornstarch, sesame oil and chili paste in a small bowl; stir until well combined.
3. Cook the noodles in boiling water for 2 minutes or just until tender. Drain and set aside.
4. Respray the wok with cooking oil and place over medium heat. When hot, add the bell peppers and peas. Sauté for 2 minutes, then stir in the sauce and chicken. Cook, stirring, for about 1 minute, until the sauce has thickened. Add the rice noodles and heat thoroughly, about 2 minutes. Serve on a large platter garnished with cilantro or parsley and sesame seeds. Scatter bean sprouts and onion overtop, if desired.
1 lb skinless boneless chicken thighs, diced
1 Tbsp low-sodium soy sauce
1 Tbsp cornstarch
2 tsp vegetable oil
1/2 cup chicken stock
2 Tbsp rice vinegar
3 Tbsp low-sodium soy sauce
2 Tbsp brown sugar
2 Tbsp molasses
1 Tbsp cornstarch
2 tsp sesame oil
1 tsp hot chili paste (or to taste)
6 oz medium rice noodles (1/4 inch wide)
1 1/2 cups thinly sliced red or yellow bell pepper
1 1/2 cups thinly sliced snow or sugar snap peas
1/3 cup chopped cilantro or parsley
2 tsp sesame seeds, toasted
Fresh bean sprouts and chopped red onion (optional)
Nutritional Analysis per Serving
Protein 40 g
Fat 11 g
Saturated Fat 2 g
Carbohydrates 16 g
Cholesterol 148 mg
Sodium 506 mg
Fiber 1.9 g
Prep Time: 15 minutes
Cook Time: 11 minutes
Make Ahead: Prepare the sauce up to a day in advance, cover and refrigerate.