Tigue’s Spicy Chicken and Shrimp Stir-Fry

Total Time
24 min
9 min
15 min
Rice stick noodles, which need only softening in hot water, keep the recipe easy.


packaged rice noodles

2 oz

reduced-sodium chicken broth

½ cup(s)

low sodium soy sauce

1 Tbsp


1 Tbsp

fish sauce

1 tsp, Thai variety

dark sesame oil

½ tsp

crushed red pepper flakes

¼ tsp

canola oil

1 Tbsp

uncooked boneless skinless chicken breast(s)

5 oz, cut into strips

uncooked scallion(s)

3 medium, thinly sliced

ginger root

1 Tbsp, fresh, peeled and grated

garlic clove(s)

2 medium clove(s), minced

uncooked zucchini

1 medium, sliced

uncooked carrot(s)

5 oz, matchstick-cut carrots (1 cup)

snow peas

¼ pound(s), halved

uncooked shrimp

8 oz, package frozen cooked salad variety, thawed


  1. Bring a medium pot of water to a boil. Remove from the heat; add the noodles and soak until softened, 5–6 minutes. Drain and set aside.
  2. Combine the broth, soy sauce, cornstarch, fish sauce, sesame oil, and crushed pepper in small bowl; set aside.
  3. Heat the canola oil in a large nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Add chicken and stir-fry until cooked through, 2–3 minutes. Transfer the chicken to a bowl and set aside. Add the scallions, ginger, and garlic; stir-fry until fragrant, about 15 seconds. Add zucchini, carrots, and snow peas; stir-fry until crisp-tender, 3–4 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Stir in the shrimp, chicken, and noodles. Cook, tossing frequently, until heated through, about 1 minute. Yields 1 1/4 cup per serving.

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