- Sep 17, 2023
- 3 min read

Rice Noodle, Chicken and Broccoli Stir Fry Recipe.

Stir Frying is a quick sauté of assorted ingredients in a hot pan. It's easy and versatile and brings a perfect balance of taste to your table.

Today, we are sharing a Rice Noodle, Chicken and Broccoli Stir Fry Recipe.

Dew Owners Mike and John found this recipe and want to take you into Mike and John's World to share the unique delicious taste of this healthy dish with a few of their own variations added.

It's always good to get everything ready and prepped before you fire up any oven or pan.

This recipe is fast moving so it is even better to have the prep work done ahead of time to avoid scorching and burning. Here is what you'll need.

Fresh Organic Broccoli: Wash them very good and then cut the large portion of the stalk off but keep some of the stems. Cut them down to smaller pieces but not too small.
3-Fresh Garlic Cloves: Normally people dice these, but for this recipe we want to slice them instead.
Chicken Breasts. I was cooking for 3 so I used three breasts. There is a trick to the chicken breasts I'll tell you about in a moment.
Extra Virgin Olive Oil.
Coarse Sea Salt
Fresh Ground Pepper.
3 Eggs.
Low Sodium Soy Sauce.
One Fresh Lime
I tablespoon of Butter.

Ok. I told you how to prepare the Broccoli and Garlic Cloves. Now let's talk about preparing the Chicken Breasts.

First wash your Chicken Breasts well. Then pat dry and lay them out on your cutting board.
Now you want to butter fly them.
Then with a Rolling Pin roll across them to make the breasts thinner. This will allow for a better cook for a stir fry.

OK, now you want to start heating some water up for your Rice Noodles.

I have this nifty hot water pot. Looks like an old-fashioned Coffee Maker but it is to boil water quickly and safely without using a stove top. Pretty cool.

So, while the water is heating get a large Skillet, if you don't have a stir fry pan. A skillet that has higher curved sides works.

Coat the bottom of the skillet with Extra Virgin Olive Oil. Now, here is where a cheat a bit. I love butter, so I added a tablespoon of butter to the oil.

Once that baby is hot, slightly smoking you want to add your thinly sliced chicken to the pan.

STIR LIKE CRAZY! KEEP IT MOVING.

Cook the Chicken until it starts turning colors. Then add in your Garlic Slices. Keep stirring.

You want to start noticing the tips of the chicken with a little golden-brown look, but don't let it burn.

Ok now. You should have your Rice Noodles package opened and already, but I wanted to show you the package, so you know what to get.

Put the Noodles in a bowl and pour your hot boiling water over them until they are completely submerged. Leave for ten minutes.

Ok, get back to the frying pan while the Noodles are cooking. Now add your raw broccoli to the frying pan and keep stirring. Do not blanch the broccoli, you want them to have a crunch to them for the dish.

Removing everything from the pan and into a bowl. Quickly wipe the pan out with a clean cloth. Using the same pan, put back on stove top and add oil again. Let that heat up. While that is heating up Put your noodles in a strainer and cool down with cold water. Make sure it drains well.

While the water is draining out of the noodles put your three scrambled eggs in the frying pan and stir will. don't let them fully cook, but let them get close. Then quickly add your noodles to the pan. Stir, then add your Chicken and Broccoli back in and stir.

Told you this was a fast-moving recipe and why you needed all your prep down before you started cooking.