Ginger Chicken Stir-Fry


  • 1/2-16 oz bag (8 oz) A Taste of Thai Rice Noodles, any width
  • 2 tablespoons vegetable oil
  • 1 large onion, cut into crescents
  • 1 red bell pepper, julienned
  • 1 tablespoon finely minced ginger
  • 3 large cloves garlic, finely minced
  • 1 1/2 lbs boneless skinless chicken breast, sliced thinly
  • 1-8 oz package mushrooms, quartered
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 teaspoons A Taste of Thai Fish Sauce
  • 1 bunch scallions, cut into 2" diagonals
  • 2 tablespoons lime juice

This one-skillet dinner has a pleasant sweetness balanced by honey and A Taste of Thai Fish Sauce.


  • 20 minutes to assemble
  • 10-15 minutes to cook
  • Total time: 30-35 minutes


  • 4 Servings


  1. Soak Rice Noodles according to package for sauté.
  2. In a large nonstick skillet, heat oil over medium-high heat.
  3. Add onion, red bell pepper, ginger and garlic. Stir-fry for 3-4 minutes.
  4. Add chicken and mushrooms. Continue to stir-fry until the chicken is no longer pink and almost cooked through.
  5. Stir in honey, soy sauce and Fish Sauce. Bring to a boil.
  6. Add drained Rice Noodles and scallions. Toss until the noodles are firm yet tender and ingredients well incorporated.
  7. Mix in lime juice and serve.