Stir fry!
Cooking Asian or Asian fusion dishes is a regularly occurrence in my house. It has to be one of our favorite cuisines, and certainly, our go to cuisine when we don’t know what to eat. I am very rarely at a loss of how to piece together another Asian fusion dish. I say Asian fusion because it’s not like you can walk into an authentic Asian restaurant and order most of the “Asian” dishes I make… more so, I take the flavors of most Asian cuisines and mold them into delicious recipes.
However, that isn’t to say that I don’t love authentic Asian recipes! I’ve said it many, many times in this blog. I am a huge fan of all Asian food. From the Middle-east to South Asia to the Pacific Islands, you name it, I love it. Normally I order Portillo’s hot dogs for my son’s birthday, but with COVID this year and him unable to see his extended Filipino family, we’re considering doing a whole smorgasbord of Filipino food: lumpia, Filipino barbecue, pancit, bistek… and whatever else he wants! I’m kind of both really excited and really dreading it! LOTS OF WORK!
Yet, regardless of all the recipes I piece together, sometimes a more classic Asian stir fry is just the thing to warm your belly at night. Normally, I make a flank steak stir fry. Thinly slicing flank steak and very quickly searing it in a wok gives you a super tender piece of meat that is so delicious in a stir fry!
However, “trying to lose weight!!” Yeah, so I’ve been going healthier in the New Year to take some pounds off. And while that doesn’t mean I won’t eat red meat, it just means that I try to opt for chicken when I can to cut back on the unnecessary extra calories. However, using boneless, skinless chicken thighs, while still higher in calories than chicken breast, the meat is much more flavorful and moist than chicken breast. I love using boneless, skinless chicken thighs!
Normally, I make a stir fry to serve over white rice, but for whatever reason, I was craving a saucier sauce that I wanted to toss with some rice noodles… feel free to have it either way, but this was super delicious over rice noodles! And then, right before serving, I squeezed fresh lime juice over each bowl… and wow, just WOW! I am always amazed as to how lime juice can take a dish to a whole new level of delicious!
This dish is super easy to make and it’s on the table in just over half an hour ~ bonus!
Enjoy!
Saucy Ginger Chili Chicken Stir Fry with Rice Noodles
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Asian
- Cuisine: Dinner
Ingredients
Stir Fry
1 lb boneless, skinless chicken thighs, sliced
2 bell peppers, sliced
1 – 2 cups sugar snap peas
1 lb mushrooms, quartered
1 cup broccoli florets
6.75 ounces mai fun rice noodles, cooked according to the package and rinsed with cold water
Sauce
1 jalapeño, deseeded
1 shallot
6 garlic cloves
2 inches ginger, peeled
⅓ cup oyster sauce
⅓ cup low sodium soy sauce
¼ cup rice wine
¼ cup brown sugar
2 TBs sweet chili sauce
1 TB sesame oil
2 tsps sambal oelek
1 TB cornstarch
To Serve
4 green onions, cut on the bias
black and white sesame seeds
1 lime, quartered
Instructions
In a small food processor, blend together all of the ingredients under the “sauce” list. Process until the jalapeño, shallot, garlic, and ginger are finely minced. Set aside.
Heat a large wok or large saucepan over medium heat. Drizzle with olive oil. When hot, carefully swirl the olive oil to fully coat the surface. Working in batches, evenly spread out the chicken thigh slices. Cook for about 2 minutes then stir and continue cooking until fully cooked ~ about an additional 3 to 5 minutes. Remove and set aside.
Add the pepper, snap peas, and broccoli to the wok. Cook, stirring often, until just beginning to soften ~ about 8 minutes. Add the mushrooms and cook until golden brown ~ 2 to 3 minutes.
Return the chicken to the pan and pour the sauce into the wok. Sprinkle with sesame seeds and stir and cook until slightly thickened ~ 2 to 3 minutes. Add the cooked rice noodles to the pan and, using tongs, flip and stir to thoroughly combine with the vegetables and sauce.
Dish the stir fry into bowls and top with green onions. Squeeze fresh lime over the stir fry and serve immediately.
Enjoy!
Keywords: chicken stir fry, ginger chili stir fry, ginger chili chicken stir fry, noodle stir fry, chicken noodle stir fry, saucy stir fry, saucy chicken noodle stir fry
