Stir-Fried Chicken and Rice Noodles


From Oromocto, New Brunswick, Kim Pettipas offers a great dish to showcase rice noodles. 'Don't let the ingredients fool you,' she warns, 'the stir-fry is very simple. We love its Asian flair.'

Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
6 servings


  • 2 ½ teaspoons cornstarch

  • cup reduced-sodium soy sauce

  • ¼ cup white wine or chicken broth

  • 2 teaspoons sesame oil

  • 1 ½ pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces

  • ½ cup reduced-sodium chicken broth

  • 2 tablespoons sugar

  • 1 tablespoon Worcestershire sauce

  • ¾ teaspoon chili powder

  • 3 ounces uncooked Asian rice noodles

  • 4 teaspoons canola oil, divided

  • 3 cups fresh broccoli florets

  • cup chopped green onions

  • 3 garlic cloves, minced

  • 2 teaspoons minced fresh gingerroot

  • ¼ cup unsalted dry-roasted peanuts


  1. In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside.

  2. Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm.

  3. Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.


Nutritional Analysis: 1 cup equals 293 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 498 mg sodium, 22 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1-1/2 fat.