Quick Chicken Stir-Fry

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This recipe tastes like you ordered Chinese take-out. This let's you add what you like as far as vegetables go and is pretty healthy. You never know how much oil and other things go into the take-out orders. When fresh vegetables are in season, I like to use them, you just need to cook them longer.

Ingredients

• 1/2 box (7-ounces) stir-fry rice noodles*, or 4 servings prepared rice
• 1/4 cup canned low-sodium chicken broth or chicken stock
• 2 teaspoons cornstarch
• 3 tablespoons soy sauce*
• 1 tablespoons hoisin sauce*
• 2 teaspoons packed light brown sugar
• 1 teaspoon dry sherry, optional
• 2 tablespoons peanut or vegetable oil
• 3 tablespoons sliced on the bias green onions, more for garnish,optional
• 2 cloves garlic, minced
• 2 teaspoons gingerroot, peeled and minced (or out of a tube in vegetable section)
• 1/2 teaspoon red pepper flakes
• 1 pound boneless, skinless chicken breast halves, cut into thin strips
• 1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed

Preparation

Step 1

While assembling the other ingredients, bring a large pot of water to boil. Remover from the heat. Add stir -fry rice noodles and let stand 8-10 until softened but still firm. Drain and cover with cold water until ready to use.

To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.

Heat a wok or large skillet over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Drain the noodles and add the noodles to the skillet, toss, and cook to warm through, 30 seconds to 1 minute.

Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.


* Found in the Asian section in the grocery store.