Chicken Stir-Fry with Mushrooms

By Valarie

Ingredients

• 3/4 cup low-sodium, 99 percent fat-free chicken broth
• 3 tablespoons teriyaki sauce
• 3 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 1/2 teaspoons sugar
• 1/8 teaspoon red pepper flakes
• 2 teaspoons canola oil
• 2 teaspoons sesame oil
• 1 pound boneless, skinless chicken breast for stir-fry (thin strips)
• 1 3 1/2ounce package shiitake mushroom caps, cleaned and sliced (1-1/2 to 2 cups)
• 1 9 1/2ounce package soba noodles
• 1 pound bok choy, trimmed and sliced into bite-size pieces
• 1 sweet red pepper, seeded and cut into thin strips

Details

Servings 6
Adapted from familycircle.com

Preparation

Step 1

1. In a measuring cup, whisk broth, teriyaki, vinegar, cornstarch, sugar and red pepper flakes. Set aside.

2. Bring a large pot of water to boiling. Heat the canola and the sesame oils in a large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes, stirring occasionally. Remove to a plate. Add mushrooms and cook 2 minutes.

3. Meanwhile, add soba noodles to boiling water and cook, 3 to 4 minutes. Drain.

4. Add bok choy and red pepper strips to skillet. Cook 2 minutes. Return chicken to pan along with broth mixture. Cook 2 to 3 minutes, until thickened. Gently stir in soba noodles and serve.