- 4
Ingredients
- 12 oz rice noodles
- 3 tablespoons vegetable oil
- 2 skinless boneless chicken breasts, sliced into bite-size strips
- Salt and black pepper to taste
- 1 red bell pepper (or 1/2 red and 1/2 green), sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portabello mushroom, sliced
- 1 tablespoon peeled and shredded fresh ginger
- 1/2 cup chicken broth
- 2 tablespoons soy sauce (NOT low-sodium)
- 2 tablespoons ketchup
- 1 teaspoon cornstarch
- few drizzles of sesame oil
Preparation
Step 1
Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Place chicken into hot skillet, season lightly with salt and pepper and stir-fry for about 3 minutes. Remove from the skillet and set aside.
Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is cooked through.
Right before serving drizzle sesame oil as season to taste with salt and pepper as desired
Notes
Straight cut rice noodles can be purchased in the Asian section of most grocery stores.
*If using low sodium soy sauce or broth, be sure to season to taste with salt or the recipe will be lacking in flavor.