Chicken Stir Fry with Rice Noodles

By sassy47

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 portobello 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

Details

Servings 4
Preparation time 20mins
Cooking time 30mins

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. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. 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 hot and fully cooked through.
Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!
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.