Chicken & Rice Noodle Stir-fry
PREP 10 MIN•COOK 15 MIN
There's a reason a good stir-fry is one of the most popular weeknight dinner options on Centr! It's quick, easy and packs a flavorsome punch of protein and veggies. You can easily sub in pre-cut frozen vegetables or use up whatever you have in the fridge.
Number of servings
50g dried flat rice noodles
400g skinless chicken thighs (fully trimmed) cut in 1.5cm pieces
1 tsp olive oil
salt & pepper, to taste
1 red pepper deseeded & sliced
1 bunch of Chinese broccoli (gai lan) (150g bunch) or broccolini, trimmed & cut in 3cm lengths
2 tbs oyster sauce (or vegan equivalent)
1 tbs kecap manis (sweet soy sauce) (or gluten-free equivalent)
Place noodles in a heatproof bowl, cover with boiling water and set aside for 5 minutes or until noodles are soft enough to twirl around your finger. Drain and set aside.
Heat a large heavy-based non-stick frypan or wok over medium-high heat.
Toss chicken with oil and season with salt and pepper.
Add chicken to hot pan and cook for 4-5 minutes or until browned and just cooked through. Transfer to a large bowl.
Return pan to the heat, add vegetables and stir-fry for 2-3 minutes or until tender-crisp and add to the bowl of chicken.
Return pan to the heat, add noodles and allow them to sit in the pan undisturbed for 1-2 minutes or until they start to char and brown on the base of the pan.
Stir through sauces and cook undisturbed for a further 1-2 minutes, allowing them to again catch on the bottom of the pan.
Return chicken, vegetables and any juices from the plate to the pan and stir-fry until heated through and noodles are tender.
Divide between bowls and serve.
1776 kJ / 425 cals
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