Chicken Veggie Noodle Bowl

By Reneeb

Ingredients

• 1 cup reduced-sodium chicken broth
• 2 tablespoons light soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha (chili-garlic sauce)
• 2 tablespoons vegetable oil
• 3/4 pound uncooked chicken tenders, each cut into 3 strips
• 1 1/4 pounds bok choy, trimmed, rinsed and cut into 1-inch slices
• 1 large onion, peeled and sliced
• 3 cloves garlic, peeled and sliced
• 1 pound snow peas, strings removed
• 3 sweet peppers, cored, seeds removed and cut into 1/2-inch strips
• 6 ounces soba noodles, cooked following package directions
• 2 teaspoons sesame oil
• 1/4 cup sliced scallions

Preparation

Step 1

Directions
1. In a medium bowl, whisk together broth, soy sauce, cornstarch, hoisin, vinegar and sriracha sauce. Set aside.

2. Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon oil and stir-fry chicken for 3 minutes or until no longer pink inside. Remove to a plate and reserve.

3. Add remaining tablespoon oil to skillet along with bok choy, onion and garlic; stir-fry 3 minutes. Add snow peas and peppers and stir-fry 4 minutes or until vegetables are crisp-tender. Cover part of the time.

4. Stir in reserved sauce and chicken. Bring to a simmer and cook until sauce starts to thicken, about 2 minutes. Turn off heat.

5. Transfer to a large serving bowl and stir in the cooked noodles and sesame oil. To serve, spoon into individual bowls and garnish with scallions. Serve with Asian Cucumber and Radish Salad, if desired (recipe, below).

Asian Cucumber and Radish Salad: Thinly slice 1 peeled cucumber and 12 large radishes; place in small bowl. Stir together 2 tablespoons rice vinegar, 1 tablespoon water and 1 teaspoon sugar. Toss with cucumber and radishes. Cover and refrigerate 1 hour.