Easy Chinese Chicken

By Sharon T

Cal 370, TF 6, Sat 1, Fiber 3, Protein 31

Ingredients

• 1 (6-oz.) pkg. uncooked rice noodles
• 2 teaspoons light sesame or vegetable oil
• 4 boneless skinless chicken breast halves, cut into thin bite-sized strips
• 2 cups fresh bean sprouts
• 1 (9-oz.) pkg. Green Giant™ Frozen Cut Broccoli, thawed, drained
• 1 (8-oz.) can bamboo shoots, drained
• 1/2 cup water
• 2 tablespoons soy sauce
• 4 teaspoons cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon chicken-flavor instant bouillon

Preparation

Step 1

1
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.

2
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3 to 6 minutes or until chicken is no longer pink. Add bean sprouts, broccoli and bamboo shoots; cook and stir about 5 minutes or until vegetables are tender.

3
In small bowl, combine water, soy sauce, cornstarch, sugar and bouillon; blend well. Stir into chicken mixture; cook and stir until thick and bubbly. Serve chicken over hot cooked noodles.