Best 7 Rice Noodles With Chicken Broccoli Recipes

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Rice noodles, chicken, and broccoli come together in this quick and easy stir-fry recipe that is sure to please the whole family. With just a few simple ingredients and steps, you can have a delicious and healthy meal on the table in no time. The combination of flavors and textures in this dish is sure to be a hit, and it is a great way to get your daily dose of vegetables. So, gather your ingredients and get ready to whip up this tasty stir-fry!

Check out the recipes below so you can choose the best recipe for yourself!

FRIED RICE NOODLES WITH BROCCOLI AND CHICKEN



Fried Rice Noodles with Broccoli and Chicken image

Easy Fried Rice Noodles (Beehoon) with Broccoli and Chicken. Red onion and carrotsprovide color and additional flavor. Perfect for lunch or the lunchbox.

Provided by Linda Ooi

Categories     Main Dish

Time 30m

Number Of Ingredients 13

8 oz rice noodles ((beehoon) (225g))
8 oz chicken breast ((cut into strips) (225g))
1 tbsp Shao Hsing cooking wine
3 tbsp soy sauce ((divided))
3 tbsp vegetable oil
1 red onion ((thinly sliced))
1 medium carrot ((julienned))
10.5 oz broccoli ((cut into florets) (300g))
2 cloves garlic ((minced))
2 tbsp fish sauce
Salt (and pepper to taste)
4 tbsp fried shallots ((for garnishing))
Pickled green chilies ((optional))

Steps:

  • Soak rice noodles (beehoofor 30 minutes. Drain. Combine chicken, Shao Hsing rice wine, soy sauce, and a dash of pepper in a bowl. Mix well.
  • Heat 1 tablespoon vegetable oil in a wok. Stir fry red onion, carrot, and broccoli for 3 minutes. Remove and set aside.
  • Add remaining 2 tablespoon vegetable oil to the wok. Saute garlic for 30 seconds. Add chicken and stir fry for 3 minutes.
  • Add rice noodles, fish sauce and remaining 2 tablespoon soy sauce. Stir to get everything well mixed. This should take about 5 minutes.
  • Return cooked vegetables to the wok. Season with salt and pepper. Stir to get everything well mixed, about 2 to 3 minutes. Turn off stove.
  • Serve immediately with fried shallots and pickled green chilies.

Nutrition Facts : Calories 448 kcal, ServingSize 1 serving

RICE NOODLES WITH CHICKEN & BROCCOLI



Rice Noodles With Chicken & Broccoli image

Altered this from http://www.food.com/recipe/thai-rice-noodles-with-chicken-and-asparagus-179966 to better suit the taste of my family.

Provided by Coraniaid

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 lb rice noodles
3 tablespoons vegetable oil
1 teaspoon garlic powder
1/2 lb white button mushrooms
1 1/2 lbs boneless skinless chicken breasts, thinly sliced
1 1/2 tablespoons sriracha sauce
1 1/2 tablespoons fish sauce
3 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1 lb broccoli floret

Steps:

  • Slice chicken.
  • Clean and slice mushrooms.
  • Heat oil in skillet on medium.
  • Place rice noodles into bowl & cover with very hot water.
  • Add garlic and mushrooms to skillet & cook until mushrooms are almost tender (~3 minutes).
  • Add fish sauce and chicken to skillet.
  • Fry until chicken is done.
  • Add soy sauce, sriracha and brown sugar. Stir until sugar is dissolved.
  • Add Broccoli.
  • Drain Noodles.
  • Transfer chicken/broccoli mixture out of pan (leaving juices) & add noodles to pan.
  • Fry noodles for 3-4 minutes.
  • Add noodles to chicken/broccoli mixture & toss.
  • Serve hot.

CHICKEN STIR FRY WITH RICE NOODLES



Chicken Stir Fry with Rice Noodles image

This dish is great and immediately satisfying. ???????? It is easy to make and quick to cook. This chicken dish is healthy and nutritious and will be great for family lunch. Cook this recipe with a photo!

Provided by Super User

Time 20m

Number Of Ingredients 9

Dry rice noodles 100 g
Chicken breast 300 g
2 cloves of garlic
Broccoli 100 g
Soy sauce 30 ml
2 eggs
Olive oil
Salt
Pepper

Steps:

  • Take 100 g of dry rice noodles and put into the bowl. Pour hot water into the bowl and set the noodles aside from 12-15 minutes.
  • Take a chicken breast. Cut the breast into thin strips. Slice the garlic finely. Cut the broccoli bite-sized.
  • Heat the pan and add a touch of olive oil. Place the chicken breast into the pan and season with salt and pepper. Cook for 2 minutes. Then, add your garlic and cook until garlic is nicely colored. Next, add broccoli in.
  • Then, add 30 ml of soy sauce. Cook for more 2 minutes and place the chicken mixture onto the plate.
  • Whisk 2 eggs, place the eggs into the preheated pan with olive oil. Give the eggs a really good whisk, lightly season. Place the noodles onto the pan, along with your chicken+vegetables. Mix that.
  • Place your noodles into the bowl and finish with some lime juice. Now you know how to cook chicken breast with rice noodles by Gordon Ramsay's recipe. You could also cook it as a Halloween dish. Cook this recipe with a photo!

Nutrition Facts : Calories 325

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE



Easy Baked Chicken, Rice, and Broccoli Casserole image

No-fuss weeknight chicken casserole meal which covers all the bases...budget, taste, and ease.

Provided by B's Kitchen

Time 45m

Yield 4

Number Of Ingredients 7

cooking spray
1 pound skinless, boneless chicken breast, diced
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) package frozen chopped broccoli
1 cup uncooked white rice
¾ cup water
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
  • Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

Nutrition Facts : Calories 446.1 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 13 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 5.7 g, Sodium 649.1 mg, Sugar 1.5 g

RICE NOODLES WITH CHICKEN



Rice Noodles With Chicken image

Provided by Mark Bittman

Categories     quick, main course, side dish

Time 30m

Yield 2 large or 4 small servings

Number Of Ingredients 11

1/3 pound rice noodles, preferably linguine size
1/4 cup neutral oil, like corn or canola
1/3 pound boneless chicken, shredded or cut into small dice
1/2 to 1 cup bean sprouts
1/2 cup sugar snap or snow peas, slivered
1/2 cup shiitake mushroom caps, sliced
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons rice wine or white wine
1 egg, lightly beaten
3 or 4 scallions, trimmed and slivered, for garnish

Steps:

  • Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
  • Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
  • Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
  • Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 2384 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN, BROCCOLI AND NOODLES SUPREME



Chicken, Broccoli and Noodles Supreme image

This makes a comforting one-dish meal that my family loves. I love using rotisserie chicken for this.

Provided by CookingONTheSide

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups cooked chicken, chopped
3 cups uncooked medium egg noodles
2 cups fresh broccoli or 2 cups frozen broccoli florets
1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1/3 cup parmesan cheese, grated
1/8 teaspoon ground black pepper

Steps:

  • Cook the noodles according to package directions.
  • Add the broccoli for the last 5 minutes of cooking time.
  • Drain the noodle mixture well and return to saucepan.
  • Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.

STIR-FRIED CHICKEN AND RICE NOODLES



Stir-Fried Chicken and Rice Noodles image

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."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

2-1/2 teaspoons cornstarch
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or reduced-sodium chicken broth
2 teaspoons sesame oil
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup reduced-sodium chicken broth
2 tablespoons sugar
1 tablespoon Worcestershire sauce
3/4 teaspoon chili powder
3 ounces uncooked thick rice noodles
4 teaspoons canola oil, divided
3 cups fresh broccoli florets
2/3 cup chopped green onions
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/4 cup unsalted dry roasted peanuts

Steps:

  • 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. , 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. , 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.

Nutrition Facts : Calories 293 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 498mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

Tips:

  • Prep your ingredients in advance: This will make the cooking process much smoother and faster. Chop your vegetables, marinate your chicken, and cook your rice noodles according to the package instructions before you start stir-frying.
  • Use a large skillet or wok: This will give you plenty of room to toss and stir your ingredients. A small pan will make it difficult to cook everything evenly.
  • Heat your pan over high heat: This will help to create a nice sear on your chicken and vegetables.
  • Don't overcrowd the pan: Cook your ingredients in batches if necessary. Overcrowding the pan will prevent the food from cooking evenly.
  • Stir-fry constantly: This will help to prevent the food from sticking to the pan and will also help to evenly distribute the sauce.
  • Add your sauce towards the end of cooking: This will prevent it from burning.
  • Serve immediately: Rice noodles are best served hot and fresh. If you need to reheat them, do so gently to avoid overcooking.

Conclusion:

Rice noodles with chicken and broccoli is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken or vegetables. With a little planning and preparation, you can have this delicious and healthy meal on the table in under 30 minutes. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!

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