300x600
Easy Chicken Noodle Stir Fry
Ingredients
- 10 ounces rice noodles
- 2 large boneless skinless chicken breasts, finely diced
- salt
- pepper
- 2 tabelspoons vegetable oil
- 1 small head broccoli, washed and cut into florets (about 2 cups cut)
- 1 carrot, peeled and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1/2 white onion, thinly sliced
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 teaspoon ground ginger
- 1/4 cup soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon chili garlic sauce (optional)
- 3 tablespoons corn starch
Instructions
- Cook the rice noodles according to the package instructions and drain. Set aside.
- Season the chicken with salt and pepper. In a large skillet, heat the oil over medium high heat. Add the chicken to the skillet and brown for 3 to 5 minutes or just until cooked through. Remove the chicken from the skillet with a slotted spoon allowing the grease to remain in the skillet. Set the chicken aside.
- Add additional oil if necessary then add the broccoli, carrot, bell pepper, onion, and mushrooms. Cook about 5 minutes, stirring occaionsally, until the vegetabels are tender to your liking. Add the garlic and cook for 1 minute. Add the chicken back to the skillet.
- In a small bowl, whisk together the chicken broth, ginger, soy sauce, rice vinegar, chili garlic sauce, and cornstarch. Pour the sauce in the skillet and bring to a boil, stirring frequently. Reuce the heat to a simmer and allow the sauce to thicken. Add the cooked rice noodles to the skillet and mix together.
Source: This article and recipe was adopted from this site.
0 Comments