Pin it I threw this together on a Wednesday night when I had chicken thighs defrosting and a box of rice noodles I kept forgetting about. The kitchen smelled like ginger and garlic within minutes, and my partner wandered in asking what restaurant I ordered from. When I plated it with sesame seeds on top, it looked like something you'd pay fifteen dollars for, but it cost me less than ten and used what was already in the fridge.
The first time I made this, I was trying to impress a friend who claimed they hated cooking at home. I let them taste the sauce before it went in the pan, and they grabbed a spoon to finish the rest straight from the bowl. We ended up making it again two nights later, this time with shrimp instead of chicken, and it worked just as well.
Ingredients
- Boneless chicken thighs or breasts: Thighs stay juicier and handle high heat better, but breasts work if you slice them thin and don't overcook.
- Cornstarch: This coats the chicken and helps the sauce cling instead of pooling at the bottom of the pan.
- Soy sauce: The backbone of the sauce, use low sodium if you want more control over the salt level.
- Hoisin sauce: Adds a sweet, fermented depth that makes the dish taste layered and complex.
- Brown sugar: Balances the salty elements and caramelizes slightly when the sauce simmers.
- Rice vinegar: Cuts through the sweetness with a gentle tang that keeps everything bright.
- Oyster sauce: Optional, but it adds umami and a silky texture to the sauce.
- Sesame oil: A little goes a long way, it adds that nutty finish you expect from a good stir fry.
- Garlic and ginger: Fresh is best, the smell alone is worth mincing them yourself.
- Red bell pepper and snap peas: They add crunch and color, and they cook fast so they stay crisp.
- Spring onions: Use both the white and green parts, they soften into the sauce and look great as garnish.
- Rice noodles: They soak up the sauce better than regular pasta, but leftover spaghetti works in a pinch.
- Toasted sesame seeds: They add a nutty crunch and make the dish look like you tried harder than you did.
Instructions
- Prep the noodles:
- Cook the rice noodles according to the package, usually just a few minutes in boiling water. Rinse them under cold water to stop the cooking and keep them from clumping.
- Coat the chicken:
- Toss the sliced chicken with cornstarch, salt, and pepper in a bowl until every piece is lightly dusted. This helps the sauce stick and gives the chicken a slight crisp when it hits the hot pan.
- Mix the sauce:
- Whisk together soy sauce, hoisin, brown sugar, water, rice vinegar, oyster sauce, sesame oil, garlic, ginger, and red pepper flakes in a small bowl. Set it near the stove so you can grab it quickly.
- Sear the chicken:
- Heat a tablespoon of oil in a wok or large skillet over medium high heat, add the chicken in one layer, and let it sear without stirring for a minute. Toss and cook until golden and just cooked through, about four to five minutes total, then remove and set aside.
- Stir fry the vegetables:
- Add the remaining oil to the pan, toss in the bell pepper and snap peas, and stir fry for two to three minutes. They should still have a snap when you bite into them.
- Combine and sauce:
- Return the chicken to the pan, add the spring onions, and pour in the sauce. Stir everything together and let it simmer for a minute or two until the sauce thickens and clings to the chicken and vegetables.
- Toss with noodles:
- Add the cooked noodles to the pan and toss well to coat them in the sauce. Everything should be glossy and evenly mixed.
- Serve and garnish:
- Plate the stir fry immediately, top with extra spring onions and a generous sprinkle of toasted sesame seeds. Serve hot.
Pin it I started making this on rotation after a long week when I needed something that felt indulgent but didn't require much thinking. Now it's what I make when I want to feel like I have my life together, even when I definitely don't. It's become the dish I teach to friends who swear they can't cook, because it's nearly impossible to mess up and always tastes like you knew what you were doing.
Swapping Proteins and Vegetables
I've made this with shrimp, tofu, and even leftover rotisserie chicken, and it works every time. Shrimp cooks faster, so watch it closely and pull it at three minutes. Tofu should be pressed and cubed, then crisped up in the pan before you add the vegetables. You can swap the snap peas for broccoli florets, baby corn, or even thinly sliced carrots, just adjust the cooking time so everything stays crisp.
Adjusting Sweetness and Heat
The first time I made this, I used the full two tablespoons of brown sugar and it was almost too sweet for me. Now I start with one tablespoon and taste the sauce before adding more. If you like heat, double the red pepper flakes or add a drizzle of chili oil at the end. The sauce is forgiving, so tweak it until it matches what you're craving that night.
Storing and Reheating Leftovers
Leftovers keep well in the fridge for up to three days, and I actually think the flavors deepen overnight. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring between each. The noodles can dry out a bit, so a little extra soy sauce or sesame oil helps bring them back to life.
- Store in an airtight container to keep the noodles from absorbing too much moisture.
- If meal prepping, keep the sauce separate and toss everything together when you reheat.
- Freeze portions in individual containers for up to two months, thaw overnight in the fridge before reheating.
Pin it This dish has become my go to for weeknights when I want something that feels special without the effort. I hope it becomes one of yours too.
Recipe FAQs
- → Can I substitute the chicken with other proteins?
Yes, tofu or shrimp can be used as alternatives for a different protein variation.
- → How should I cook the rice noodles before adding them?
Cook the rice noodles following the package instructions, then drain and rinse with cold water before using.
- → How can I adjust the sauce's sweetness?
You can increase or decrease the brown sugar amount to suit your taste preference.
- → What vegetables work well in this dish?
Bell peppers, snap peas or snow peas, and spring onions are ideal for adding crunch and color.
- → What are good garnishes to finish the dish?
Toasted sesame seeds and extra sliced spring onions add flavor and texture as garnishes.