Ingredients
Scale
- 8 oz rice noodles (thick or thin)
- 1 lb boneless, skinless chicken breast, cubed
- 2 tbsp cornstarch
- 3 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 green onions, chopped
- 1/4 cup roasted peanuts
- 2 tbsp soy sauce (or tamari for GF)
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- 1–2 tsp Sichuan peppercorns, crushed (optional, for numbing heat)
- 1/2 tsp sugar
- 1/4 tsp red pepper flakes (adjust to taste)
Instructions
- Cook rice noodles according to package instructions; rinse with cold water and set aside.
- Toss chicken cubes with cornstarch.heat 1 tbsp oil in a large skillet or wok over high heat. Stir-fry chicken until crisp-tender; remove and set aside.
- Heat remaining oil. Sauté garlic, ginger, and Sichuan peppercorns (if using) for 30 seconds.
- Add bell peppers and stir-fry 2–3 minutes until tender-crisp.
- Return chicken to wok. Add soy sauces, vinegar, wine, sesame oil, sugar, and red pepper flakes. Toss to combine.
- Add cooked noodles and peanuts. Toss vigorously for 1–2 minutes to coat evenly.
- Garnish with green onions and extra peanuts. Serve immediately.
Notes
- For extra crispiness, double-fry chicken: cook 2 minutes, rest 5 minutes, then cook 1–2 more minutes.
- Substitute chicken with tofu or shrimp for a different protein.
- Gluten-free: use tamari and GF soy sauce.
- Adjust heat with more or less red pepper flakes; Sichuan peppercorns add signature mala kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Contains: Gluten, Soy, Peanuts
Nutrition
- Serving Size: 1 serving
- Calories: 485 Kcal
- Sugar: 5g
- Sodium: 810mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
