Chicken Noodle Rice Bowl

This chicken noodle rice bowl is a flexible, family-friendly dinner that brings together tender chicken, fluffy rice, noodles, and vegetables in one savory bowl. It’s the kind of meal that works well with pantry staples and leftover cooked chicken, and it comes together fast enough for a weeknight.

Recipe at a glance

Yield: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

• 2 cups cooked white rice, warm
• 6 ounces thin noodles, such as rice vermicelli, angel hair, or lo mein noodles
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 2 tablespoons neutral oil, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cups broccoli florets
• 1 cup thinly sliced carrots
• 1 cup snap peas or frozen peas
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons chicken broth or water
• 1 tablespoon rice vinegar or lime juice
• 1 teaspoon honey or brown sugar
• 1 teaspoon toasted sesame oil
• 2 green onions, sliced
• 1 tablespoon sesame seeds, optional
• Chili flakes or sriracha, optional for serving

Instructions

1. Cook the noodles according to the package directions until just tender. Drain well and set aside. If you are using rice vermicelli, stop cooking when the noodles are supple but still slightly springy; they will finish warming in the pan.
2. Season the chicken with salt and black pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, stirring occasionally, until the pieces are browned on the outside and reach 165°F in the center. Transfer the chicken to a plate.
3. Add the remaining 1 tablespoon oil to the skillet. Add the broccoli, carrots, and snap peas. Cook for 3 to 4 minutes, stirring often, until the vegetables are bright and crisp-tender. They should still have a little bite.
4. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant. Add the soy sauce, broth, vinegar, honey, and sesame oil. Stir to combine and let the sauce bubble for about 1 minute.
5. Return the chicken to the pan along with the cooked noodles. Toss gently until everything is coated and heated through. If the pan looks dry, add another tablespoon of broth or water.
6. To serve, divide the warm rice among four bowls. Top with the chicken noodle mixture and spoon any extra sauce over the top. Finish with green onions, sesame seeds, and chili flakes or sriracha if you like a little heat.

Tips, serving ideas, and variations

Use cooked chicken from a previous meal to make this even faster. Just add it near the end and heat it through until steaming. For a different texture, swap the vegetables for bell peppers, mushrooms, baby spinach, or shredded cabbage. If you want a richer bowl, add a soft-boiled egg or a spoonful of peanut sauce at serving time.

For a gluten-free version, use rice noodles and tamari instead of soy sauce. For a milder family meal, leave out the chili flakes and let everyone add heat at the table.

Storage notes

Store leftover chicken noodle rice bowls in an airtight container in the refrigerator for up to 4 days. For the best texture, keep the rice, noodle mixture, and garnishes separate when you can. Reheat gently in the microwave or in a skillet with a splash of water or broth, stirring until the chicken and vegetables are hot throughout. If the noodles absorb too much sauce after chilling, loosen them with a little more broth before serving.

Sources

• Nutrition.gov Food Safety Prep